Sunday Kitchen: Crunch time

CHICKEN AND BACON SUMMER SALAD

Ingredients (serves 2-4):

■ 4 bacon rashers ■ 2 chicken fillets, butterflied ■ 200g halloumi, sliced ■ 1 baby gem lettuce ■ 2 garlic cloves, crushed

■ 50g shaved parmesan cheese ■ 50g croutons, toasted ■ 4 tbsp honey and mustard dressing ■ Salt and pepper

Method: 1. Heat a frying pan over medium heat, add the bacon rashers and cook until crispy. Transfer to a paper towel to absorb any excess grease. 2. Add the butterflied chicken breasts to the same pan, still over medium heat. Season with salt and pepper and sear for 3-4 minutes on each side, or until fully cooked. Alternatively, the chicken can be barbecued for extra flavour. 3. Once the chicken is nearly cooked, add the sliced halloumi to the pan and let it colour on one side for a further 2 minutes or so. 4. In the meantime, place the salad leaves in a large bowl with the garlic, parmesan, croutons, and honey and mustard dressing. Toss well to combine. 5. Next, halve the bacon rashers and slice the chicken. 6. Transfer the dressed salad to a serving plate. Scatter with the bacon, chicken and grilled halloumi and enjoy while warm.

SPICED HUMMUS WITH TORTILLA CRISPS

Ingredients (serves 6): ■ 150g tinned chickpeas ■ 1 tbsp lemon juice ■ 1½ tbsp tahini paste ■ 2 tbsp sesame oil ■ 2 garlic cloves, crushed ■ ½ tsp ground cumin ■ 1 tsp paprika, plus extra to serve ■ 50ml olive oil ■ 4 flour tortillas ■ 2 carrots, cut into batons ■ 1 cucumber, cut into batons ■ Salt and pepper Method: 1. Preheat the oven to 200C. 2. Drain the chickpeas, keeping some of the liquid aside, and place in a food processor or blender. 3. Add the lemon juice, tahini paste, sesame seed oil, crushed garlic, cumin, paprika, and olive oil. 4. Season with salt and pepper and blend for 3-5 minutes until thoroughly mixed. 5. Add a little liquid from the tinned chickpeas until a smooth consistency is reached. Transfer into a serving dish and sprinkle with a little extra paprika. 6.Next, cut the tortillas into bite size pieces, brush with olive oil and place on a roasting tray. Season with salt and pepper and bake in the oven for 8-10 minutes. 7. Serve the spiced hummus with crispy tortillas and crunchy fresh vegetables.

TOP TIP: GIVE CHICKPEAS A CHANCE WITH THIS TASTY HOMEMADE SNACK

RECENTLY, my kids showed me a great idea to add texture to salads and snacks — crispy chickpeas. They’re so tasty and healthy to boot. To make your own, first preheat the oven to 150C. Drain and rinse a tin of chickpeas under cold water, then pat dry with kitchen roll. Place on a baking tray, drizzle with olive oil and season with salt. Roast for 20-30 minutes, or until golden and crisp. While still warm, toss with chilli flakes or spice mix. Store in an airtight container.