Lemon Chickpea & Halloumi Bowl

Ingredients · per serving

• ½ medium Cucumber
• 150 ml Vegetable stock
• 1 medium Lemon
• 2 tbsp Fresh parsley
• 1 medium Red bell pepper
• to taste Black pepper
• 1 clove Garlic
• 2 tbsp Pomegranate seeds
• 4 tbsp Olive oil
• 150 g Halloumi
• 80 g Couscous
• 1 tsp Ground cumin
• 2 tbsp Fresh mint
• 80 g Cherry tomatoes
• 240 g Tinned chickpeas
• to taste Salt
• ½ tsp Smoked paprika

Instructions

1. Heat the oven to 220°C/200°C fan. Slice the red pepper into strips. Toss on a baking tray with 1 tbsp olive oil and a pinch of salt. Roast 12 minutes until blistered.
2. Put the couscous in a heatproof bowl. Pour over boiling stock, cover, leave 5 min. Fluff with a fork, stir in chopped parsley and a drizzle of olive oil.
3. Drain and rinse the chickpeas. Heat 1 tbsp olive oil in a wide pan over medium heat. Add the chickpeas with ground cumin, smoked paprika and a pinch of salt. Cook 5 minutes, shaking, until they pop and start to crisp.
4. Make the dressing: whisk lemon juice, lemon zest, chopped mint, minced garlic, olive oil, salt and pepper.
5. Slice the halloumi into 1cm slabs. Pat completely dry with kitchen paper. Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Fry halloumi 90 seconds per side until deep gold and crisp.
6. Build the bowls: couscous as base. Pile on the chickpeas, roasted pepper and halloumi. Top with cherry tomatoes and cucumber.
7. Drizzle the lemon-mint dressing generously over the lot. Scatter pomegranate seeds and fresh mint. Lemon wedge on the side.

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