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HOW TO Easy Lunches: Halloumi carrots and chickpea salad


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Halloumi Carrots & Chickpea Salad

Halloumi Carrots & Chickpea Salad

Halloumi Carrots & Chickpea Salad

SERVES 4-6 INGREDIENTS
  • 200g halloumi cheese
  • 2 tbsp olive oil, plus a little extra for drizzling
  • 1 tbsp honey
  • ½ lemon, zest and juice
  • 1 tsp chilli flakes
  • 4-5 carrots, grated
  • 400g tin of chickpeas, drained and rinsed
  • 2 tsp ground cumin
  • 3 tbsp fresh mint, chopped
  • 50g flaked almonds
  • 20g sultanas
  • Salt and pepper
  • Method
  • Start by preheating the oven to 240C.
  • Place the piece of halloumi on an oven dish and drizzle with 1 tbsp olive oil, honey, lemon zest and chilli flakes. Place in the oven and bake for 5 minutes to colour.
  • In a large bowl, combine the grated carrots, chickpeas, 1 tbsp olive oil, cumin, mint, lemon juice, flaked almonds and sultanas. Season with salt and pepper and toss to combine fully.
  • Remove the halloumi from the oven and crumble over the carrot mixture. Serve warm or store in the fridge covered with cling film for a day.