Are you looking for a quick dinner that won't create too many dishes? Try our favourite warm salad with halloumi! The air fryer (or oven) does most of the work in this recipe. The vegetables roast beautifully in the balsamic vinegar, and the chickpeas turn crunchy thanks to the curry seasoning. This combination of flavours and textures is addictive and also full of protein. Save this recipe for when you're in a hurry.🥘

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Himalayan Pink Salt – 1 000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

£4.99

Nutrition (1 serving)

597 kcal
23 g carbohydrates
43 g fats
28 g protein

Per 2 portions

Salad:

150 g cherry tomatoes
1 red bell pepper
1/2 onion
2 tbsp olive oil
2 tbsp balsamic crema
2 cloves garlic
himalayan salt
pepper

Roasted chickpeas:

200 g canned chickpea
himalayan salt
pepper
2 tsp olive oil
1/2 tsp curry spices

To plate:

200 g halloumi cheese
parsley leaves
chilli flake

Instructions

First, chop the tomatoes, pepper, onion, and garlic.
Put them in a baking dish and pour olive oil and balsamic vinegar. Add the chopped parsley and season with salt and spices.
Mix well and bake in an air fryer preheated to 185 °C for 15 minutes. Alternatively, bake in an oven preheated to 200 °C for 20‑25 minutes. Mix occasionally.
Rinse the chickpeas and season them with curry, salt and pepper. Drizzle over some oil and mix well. Bake in an air fryer at 185 °C for 5 minutes.
Also bake the halloumi in the air fryer, alongside the chickpeas.
When the roasted vegetables are done, transfer them onto a cutting board and chop it finely.
Add the roasted chickpeas and mix. Season if needed.
Serve with the baked halloumi and some parsley. Enjoy!

Products used in the recipe