Seared Halloumi & Spiced Chickpea Salad
with Charred Pineapple & Coriander
Calories
:
638 kcalProtein
:
34.8g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
If you haven’t noticed, we love adding fruit to our salads for some extra sweetness and tonight we’re doing just that, by adding charred pineapple to this halloumi and Caribbean-spiced chickpea iteration. With the addition of leafy greens and tomato, too, you’ll be at the bottom of the bowl in no time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Halloumi
(Contains: Milk; )
1 tin
Pineapple Slices
2
Garlic
1 tin
Chickpeas
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Coriander
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Energy (kJ)2670 kJ
Calories638 kcal
Fat35.6 g
of which saturates19.5 g
Carbohydrate38.2 g
of which sugars18 g
Dietary Fibre13.2 g
Protein34.8 g
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Cut halloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
2
- Meanwhile, roughly chop cucumber.
- Drain pineapple slices and roughly chop.
- Thinly slice fresh chilli (if using). Finely chop garlic.
- Drain and rinse chickpeas.
3
- Whe the halloumi is done, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook chickpeas and pineapple until lightly charred, 4-5 minutes.
- Add garlic, chilli and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a large bowl.
TIP: Add a splash of water if the chickpeas look dry.
4
- To the bowl with cooked chickpeas, add mixed salad leaves, cucumber and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
- Divide Caribbean chickpea salad and seared halloumi between plates. Tear over coriander to serve. Enjoy!
