Grilled Halloumi Salad With Herby Chickpeas

1. 1

   Take a large bowl & place the drained chickpeas in it. Add the chopped up flat leaf parsley & the chopped up coriander. Mix with a spoon.

2. 2

   Make the dressing. Take a little jam pot & place the lemon juice, squeezed garlic, a few grinds of black pepper, some grinded sea salt, not too much because the cheese is salty & you do not want it too be overloaded with salt & the olive oil & a few drizzles of the soy sauce. Put the lid tight on the jam pot. Now, shake the pot up & down to combine the ingredients & flavours. Taste! If necessary, add some sea salt, pepper or soy sauce.

3. 3

   Take your grill pan & heat up on high.

4. 4

   Mix the dressing with the chickpeas in the bowl. Mix well.

5. 5

   Brush a bit of olive oil on each slice of halloumi.

6. 6

   When the griddle pan is hot, place the halloumi slices in the grill pan. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1,5 to 2 minutes per side.

7. 7

   Take your plates & plate up. Lay a bed of fresh leaves in the middle of your plate. Place 3 larger leaves of spinach on the outer skirts in a triangle, that will look pretty! Add a few tablespoons of the chickpea mix on the top of the salad leaves. Add cherry tomatoes halves on the outside of the plate, 4 or 5 on each plate. In the spaces in between, add the olives, about 5 or 6 per plate. Now, add 4 slices of the grilled halloumi upwards on the salad.

* Per serving · 4 servings · Values may vary.