Crispy Summer Salad with Roasted Chickpeas and Honey-Marinated Halloumi

Honey-fried halloumi

1. Cut the halloumi into cubes.
2. Heat a frying pan with the oil and cook until the halloumi is golden and crisp.
3. Add the honey and chilli flakes and cook for a couple more minutes.

Roasted chickpeas

1. Drain and rinse the chickpeas thoroughly. Allow them to drip dry, then pat them dry with a clean tea towel or kitchen paper.
2. Toss the chickpeas with paprika and garlic powder. Season with salt and pepper, ensuring they are well coated.
3. Roast in the oven at 200°C (fan) for 20 minutes until crisp, turning occasionally.

Tahini dressing

1. Whisk together the tahini, lemon juice, olive oil and honey in a bowl.
2. Crush the garlic and whisk it in as well.
3. Season to taste with salt and pepper. Add more lemon juice if you prefer a sharper flavour.

Greens

1. Dice the cucumber, apple, avocado and red onion.
2. Remove the seeds from the pomegranate.
3. Roughly chop the baby spinach.
4. Finely chop the parsley and dill.
5. Place all the greens in a large bowl.