Recipe: Hot halloumi salad

Recipe: Hot halloumi salad

This recipe comes courtesy of Tabasco…

Ingredients (serves two)
1 tbsp coconut oil or your choice of oil
1 tsp smoked paprika
1 × 400g tin of chickpeas, drained and rinsed (drained weight 240g)
250g halloumi, chopped into 2cm cubes
1 tbsp maple syrup
2 tbsp Tabasco Green Sauce
1 bulb of fennel, halved and thinly sliced and fronds
1 green apple, cored and thinly sliced (and covered in lemon juice to stop them from going brown)
4 large handfuls of rocket leaves or watercress
1 head of yellow or red chicory, end sliced off and leaves separated
Large handful of mint leaves
Large handful of parsley leaves

Dressing:
2 tbsp Tabasco Green Sauce
Juice and zest of 1 unwaxed lime
2 tbsp extra virgin olive oil
Salt and pepper

Method:
• On a large serving platter, add the fennel, apple, rocket, herbs and chicory and set aside
• In a large frying pan, add the oil and paprika and stir for a minute over a medium heat
• Turn up the heat, add the chickpeas, halloumi and maple syrup, tossing in the spicy oil, and fry for 45 seconds until golden brown. Toss again and fry the halloumi on the other side for another 30 seconds.
• Drizzle over the Tabasco Green Sauce and leave to bubble for 30 seconds. Toss once more to coat in the flavours and turn off the heat
• Add the chickpeas and halloumi to the rest of the salad ingredients, toss together with the dressing and enjoy straight away