Recipe: Halloumi, Mushroom, & Chickpea Leafy Salad

Ingredients (for 4 people):

The salad:

Bistro salad pack

Pack of baby spinach

Pack of cherry tomatoes

Tender stem broccoli

Main:

1 pack of halloumi

1 large sweet potato

1 pack of mushrooms

Extras:

2 tins of chick peas

Sunflower seeds

Pumpkin seeds

Extra virgin olive oil

Balsamic vinegar

Pomegranate molasses / balsamic reduction

Some sprigs of coriander

50ml of red wine

Mixed herbs

Method:

Drain a tin of chick peas & place in the air fryer for 15 mins until crispy

Heat some sunflower oil on a med heat

Chop the tender stem broccoli into med pieces, and sear / cook for 5 mins on a medium heat, keep the pan for later

Mix your spinach & bistro salad together

Chop your cherry tomatoes in halves & add half of them to the salad

Drain a tin of chick peas & add to the salad

Place the salad to one side

Slice the halloumi & place on a medium / high heat until brown (in the pan the broccoli was in)

Chop the sweet potato into small cubes & add to the halloumi

Add the mixed herbs and the red wine

Slice the mushrooms & add when the sweet potatoes begin to soften

Add the rest of your cherry tomatoes

Cook for a few minutes & take off the heat once you're happy with the mushrooms

Top off with the roasted crunchy chickpeas from the air fryer

Dress & toss the salad with your extra virgin olive oil, balsamic vinegar, pomegranate molasses, pumpkin & sunflower seeds, chopped coriander & a pinch of sea salt & pepper.

Plate up!

Vegetarian, tasty, filling, nutritious & full of protein & fibre.

Sorted.