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
Nutrition (1 serving)
- 597 kcal
- 23 g carbohydrates
- 43 g fats
- 28 g protein
Per 2 portions
- 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
- 200 g chickpeas in brine
- himalayan salt
- pepper
- 2 tsp olive oil
- 1/2 tsp curry spices
- 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!
