A simple, tasty, warm salad! Perfect if you're looking for something a little more filling. You can get creative with the spices and add some chilli for a kick too!

Serves 2


  • 1 400g tin of chickpeas (drained)

  • 1/2 a red onion

  • 3 cloves of garlic (crushed)

  • 150g sliced halloumi

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 tbsp balsamic vinegar

  • 1 tbsp runny honey

  • 2 tbsp olive oil

  • 4 tbsp greek yoghurt

  • Handful of cherry tomatoes (chopped)

  • Finely chopped cucumber

  • Large handful of chopped coriander


  1. Heat the oven at 180c

  2. Drain the chickpeas and add them to a roasting tin, coat them in the oil, spices, honey and balsamic ensuring they are well coated- season with salt and pepper

  3. Add the crushed garlic, coating the chickpeas further and roast in the oven for around 20-30 minutes

  4. Whilst the chickpeas are roasting, in a frying pan, cook the slices onion for around 3-4 mins in some oil then put to one side

  5. Finely slice the tomato and cucumber- this will be added to the mix

  6. Once the chickpeas are cooked, add them to a bowl and stir in the cooked onion, tomatoes and cucumber and a generous handful or fresh coriander

  7. Fry the halloumi and serve on top of the salad with a few dollops of greek yoghurt!