Chili-Cumin Chickpea Salad with Seared Halloumi
and Miso-Tahini Dressing- Milk
- Sesame
- Soy
- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Sulphites
- Tree nuts
- Mustard
- Peanuts
- Milk
- Crustaceans
- Egg
- Fish
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomato • Lemon • Red cabbage • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Garlic.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
113 g
Spring Mix
113 g
Baby Tomatoes
56 g
Red Cabbage, shredded
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
11 g
Chili-Cumin Spice Blend
(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts, May contain traces of allergens)
2 tbsp
Tahini Sauce
(Contains: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten, May contain traces of allergens, Sesame, Soy)
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas, Chili-Cumin Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 20-24 min, stirring halfway through, until golden and crispy.
- To a medium bowl, add cabbage, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. Set aside.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- Halve baby tomatoes.
- To a large bowl, add mustard, miso broth concentrate, tahini sauce, garlic, lemon zest, lemon juice, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Reserve 2 tbsp (1/4 cup) dressing in a small bowl. Set aside.
- To the large bowl with remaining dressing, add tomatoes and spring mix. Do not toss until step 6!
- When chickpeas are almost done, heat a large non-stick pan over medium-high.
- While pan heats, cut halloumi into 1/2-inch pieces.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. Cook for 3-5 min, flipping occasionally, until golden and crisp.
- Toss salad.
- Divide salad between plates.
- Top with cabbage, roasted chickpeas and seared halloumi.
- Drizzle reserved dressing over top.
