Warm Halloumi, Chickpea & Pomegranate Salad

Ingredients:

• Arugula leaves, 1 handful

• Zucchini, 1/2 small

• Halloumi cheese, 30-50 g

• Chickpeas, rinsed and drained, 100 g

• Chili flakes, 1 pinch

• Olive oil, 1 tbsp P, 2 tbsp A

• Lemon juice, 2 tbsp.

• (Honey, 1 tsp)

• Pomegranate seeds, 1/4 pomegranate OR dried cranberries, 2 tbsp.

• Millet, uncooked 60 g OR wholegrain / gluten-free bread, 2 slices

Instructions:

Cook 60 g of millet according to package instructions. Set aside.

Preheat your oven to 180°C (356°F). On a baking tray, combine diced zucchini, chickpeas, and halloumi cubes. Drizzle with 1 tbsp of olive oil and sprinkle with a pinch of chili flakes. Toss to coat evenly. Roast in the oven for 15-20 minutes, until the zucchini is tender and the halloumi is golden.

Place a handful of arugula leaves on a serving plate. Top with the roasted zucchini, chickpeas, and halloumi. Drizzle with 2 tbsp of olive oil and 2 tbsp of lemon juice. Add 1 tsp of honey if you prefer a touch of sweetness.

Sprinkle the salad with pomegranate seeds or dried cranberries for a burst of sweetness and texture. Serve the salad with the cooked millet on the side, or pair it with two slices of wholegrain/gluten-free bread.