Description
This Nectarine and Chickpea Salad with Grilled Halloumi is a vibrant concoction of sweet, savory, and tangy flavors, perfect for any summer meal. The succulent nectarines provide a sweet contrast to the salty halloumi, while the chickpeas add a satisfying crunch. Fresh basil leaves sprinkle an aroma that ties the whole dish together, making it not only a feast for the taste buds but also a visual delight.
Ideal for those looking for a light yet fulfilling meal, this salad is a testament to the power of combining simple ingredients to create something
Ingredients
1 can chickpeas (265g drained weight)
1 tbsp olive oil
1 tsp paprika
10 cherry tomatoes, halved
Pinch of fleur de sel
1 drizzle of olive oil
2 nectarines, quartered (peeled if desired)
8–10 slices of halloumi
Fresh basil, to taste
Salt and pepper, to taste
Lemon juice (optional)
Instructions
Preheat the oven to 190°C.
In a dish, mix the chickpeas with half a tablespoon of olive oil and paprika. Top with cherry tomatoes, the remaining olive oil, and a pinch of fleur de sel.
Bake for about 12 minutes.
While the chickpeas and tomatoes are roasting, heat a drizzle of olive oil in a pan and grill the nectarine quarters for 1-2 minutes per side. Set aside.
Using the same pan, grill the halloumi slices about 1 minute on each side until golden.
To serve, arrange the chickpeas, tomatoes, grilled nectarines, and halloumi on plates. Drizzle with lemon juice, and season with pepper and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal