Kumara, Chickpea & Halloumi Salad
Rated 5.0 stars by 1 users
Author:
Jess Gray
A fresh, summery salad with warm, spiced roast vibes and that salty, golden halloumi moment. Finished with juicy bursts, a zesty dressing, and a sprinkle of herbs, it’s the kind of salad that feels a bit fancy but is dead easy to pull together.
Ingredients
- 2 orange kumara
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1 can chickpeas
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200 g halloumi
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1 bag salad greens or baby spinach
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Fresh pomegranate seeds
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2 tablespoon Rock the Za’atar
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Olive oil
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Fresh mint
Dressing
- 1 tbsp olive oil
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1 tablespoon lemon juice
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1 teaspoon honey
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Man Grind Flakes
Directions
Preheat oven to 180C Fan Bake.
Peel and dice Kumara into cubes. Drain chickpea and pour onto a lined baking tray with the Kumara. Drizzle with olive oil and sprinkle over Zaatar. Toss to coat.
Bake for 25min or until Kumara is golden and tender.
Remove from the oven and allow to cook slightly.
Slice halloumi into 1cm slice and pan fry in a lightly oiled pan until golden on each side To make the dressing add the oil, lemon juice and honey to a jar and season with Man Grind. Shake to combine.
Remove seeds from a fresh pomegranate or buy a packet of seeds in the vegetable department. The most simple way is to cut into quarters like an orange and pop the seeds out.
To assemble the salad toss the salad greens with the Kumara and chickpeas, arrange on a large platter Cut halloumi slices into a few triangles and add to salad.
Sprinkle over about ½ cup of pomegranate seeds and some fresh chopped mint, a small handful is about right.
Drizzle over dressing and serve.
Delicious as is or as a side along side grill lamb or fish. Pistachios are also a lovely addition if you have any.
