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Grilled halloumi with roasted chickpeas | Light summer salad
(0)
30 min
Quick
Rohlík vaří
Svěží a nutričně bohatý letní salát kombinující teplý grilovaný sýr Halloumi, dokřupava upečenou cizrnu s římským kmínem, šťavnatá cherry rajčata a sladkokyselá semínka granátového jablka v medovno-citronové zálivce.
Preparation method
Preparing the chickpeas and dressing
Rinse the chickpeas under cold water and dry them thoroughly with a paper towel. In a bowl, mix them with 1 tablespoon of olive oil, ground cumin, and a pinch of salt and pepper.
Preheat the oven to 200 °C. Spread the chickpeas on a baking sheet lined with baking paper and bake for 15–20 minutes until crispy.
Meanwhile, prepare the dressing: in a small bowl, whisk the remaining 2 tablespoons of olive oil, lemon juice, 1 tablespoon of honey, a pinch of salt, and pepper.
Chef's tip
To make the Halloumi cheese perfectly crispy and juicy, grill it on a very hot pan and serve immediately after cooking.
The easiest way to seed a pomegranate is in a bowl of water – the seeds will sink to the bottom and the white pith will float to the surface.
35 min
Under an hour
