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rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 160 g spinach
  • 250 g halloumi (sliced)
  • sprinkle dried basil
  • 2 tbsps pumpkin seeds
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • ¼ lemon (juiced)
  • 1 tbsp grain mustard
  • 1 tsp apple cider vinegar
  • sprinkle salt
  • cracked black pepper
Roasted Spiced Chickpeas
  • 1 can chickpeas (drained)
  • 1 tsp turmeric poweder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • generous drizzle olive oil
  • sprinkle salt
Pickled Red Cabbage
  • 1 medium red cabbage
  • 2 tbsps caraway seeds
  • 237 ml apple cider vinegar
  • 237 ml water
  • 2 cloves garlic
  • 2 tsps salt
Pickled Red Onion
  • 1 red onion (roughly sliced)
  • 200 ml water
  • 200 ml apple cider vinegar
  • 2 tsps salt
Roasted Chickpea, Pan Fried Halloumi, Spinach Salad Roasted Chickpea, Pan Fried Halloumi, Spinach Salad
Roasted Chickpea, Pan Fried Halloumi, Spinach Salad

This is one of my absolute favourite go to salads. Filled with all sorts of goodies, complementary flavours and is packed with all sorts of nutrients. It is also very simple and can be easily modified.


I usually make batches of pickled items and keep them in my fridge to have ready to add to some of my dishes. I’ve added some pickled red cabbage and red onion to this recipe. If you want to add these to yours you will need to have the pickled goods prepared a few days or ideally a week before. Or you should be able to buy some ore made (or omit completely! FYI, the recipes I’ve shared for these are for around 6-8 servings.


  1. Start with the chickpeas by preheating the oven to 200℃ .Line a baking tray, place the chickpeas and spread them out. Sprinkle all the other ingredients over. Give it a light mix with a spoon. Place in the middle of the oven and bake for 20 minutes
  2. Prepare the halloumi by adding a little oil to the frying pan and fry until slightly browned on either side, sprinkle the basil at the end

  3. Take out, give it a mix, bring it up one level in the oven and bake for another 5-10 minutes, or until they begin to crisp slightly and leave to one side to cool slightly
  4. In a large bowl add the spinach, followed by the chickpeas and pumpkin seeds. Give it a light toss
  5. Add 2 tablespoons each of the pickled cabbage and onion (method below) give it a mix again
  6. Prepare the dressing and drizzle in parts into the salad. Giving it a light toss each time
  7. Add the halloumi, top with some dried basil and cracked black pepper then serve!


(Pre Made) Red Cabbage and Pickled Red Onion

  1. Add the sliced cabbage/ onion into sterilised jars, add the rest of the ingredients into each. Give them a good shake
  2. Leave to one side for 2 hours, giving it a shake every so often. Then leave in the fridge for a few days or ideally a week before consuming
Roasted Chickpea, Pan Fried Halloumi, Spinach Salad

This is one of my absolute favourite go to salads. Filled with all sorts of goodies, complementary flavours and is packed with all sorts of nutrients. It is also very simple and can be easily modified.


I usually make batches of pickled items and keep them in my fridge to have ready to add to some of my dishes. I’ve added some pickled red cabbage and red onion to this recipe. If you want to add these to yours you will need to have the pickled goods prepared a few days or ideally a week before. Or you should be able to buy some ore made (or omit completely! FYI, the recipes I’ve shared for these are for around 6-8 servings.

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 160 g spinach
  • 250 g halloumi (sliced)
  • sprinkle dried basil
  • 2 tbsps pumpkin seeds
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • ¼ lemon (juiced)
  • 1 tbsp grain mustard
  • 1 tsp apple cider vinegar
  • sprinkle salt
  • cracked black pepper
Roasted Spiced Chickpeas
  • 1 can chickpeas (drained)
  • 1 tsp turmeric poweder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • generous drizzle olive oil
  • sprinkle salt
Pickled Red Cabbage
  • 1 medium red cabbage
  • 2 tbsps caraway seeds
  • 237 ml apple cider vinegar
  • 237 ml water
  • 2 cloves garlic
  • 2 tsps salt
Pickled Red Onion
  • 1 red onion (roughly sliced)
  • 200 ml water
  • 200 ml apple cider vinegar
  • 2 tsps salt
  1. Start with the chickpeas by preheating the oven to 200℃ .Line a baking tray, place the chickpeas and spread them out. Sprinkle all the other ingredients over. Give it a light mix with a spoon. Place in the middle of the oven and bake for 20 minutes
  2. Prepare the halloumi by adding a little oil to the frying pan and fry until slightly browned on either side, sprinkle the basil at the end

  3. Take out, give it a mix, bring it up one level in the oven and bake for another 5-10 minutes, or until they begin to crisp slightly and leave to one side to cool slightly
  4. In a large bowl add the spinach, followed by the chickpeas and pumpkin seeds. Give it a light toss
  5. Add 2 tablespoons each of the pickled cabbage and onion (method below) give it a mix again
  6. Prepare the dressing and drizzle in parts into the salad. Giving it a light toss each time
  7. Add the halloumi, top with some dried basil and cracked black pepper then serve!


(Pre Made) Red Cabbage and Pickled Red Onion

  1. Add the sliced cabbage/ onion into sterilised jars, add the rest of the ingredients into each. Give them a good shake
  2. Leave to one side for 2 hours, giving it a shake every so often. Then leave in the fridge for a few days or ideally a week before consuming