Date posted: 04/02/2024

Warm roast veg chickpea and halloumi salad

  • Serves 10
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Potatoes, cut into small chunks 800g
Olive oil 50ml
Red capsicum peppers, deseed and cut into wedges 800g
Courgette, 1cm circles 600g
Red onion, cut into wedges 300g
Chickpeas, drained 500g
Cherry tomato on vine 500g
Cumin powder 5g
Everyday Favourite ground coriander 5g
Everyday Favourites ground cinnamon 10g
Harissa paste 50g
Everyday Favourites dry oregano 15g
Greek style yogurt 100g
Tahini paste 20g
Fresh lime juice 10ml
Everyday Favourites clear blossom honey glass 20g
Halloumi, sliced 650g
Curly parsley, chopped 20g
Mint, torn 20g
Seed mix


  1. Toss the potatoes in olive oil and roast for 15 minutes.
  2. Toss the peppers, courgettes and red onion into oil and add to the potatoes to roast for 15 minutes.
  3. Tip the chickpeas, cherry tomatoes, spices, harissa, and oregano and toss to combine, roast for 10 minutes.
  4. Mix the yoghurt with tahini, lime juice and honey.
  5. Pan fry the halloumi, plate up the veg mix, top with halloumi, drizzle over yoghurt, top with chopped parsley, torn mint and seeds.
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