Warm tomatoey chickpeas with crispy halloumi, hummus and pitta chips for swiping. Crunchy, comforting and fresh, this one has it all.
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Serves
4
Tomato
Dried Oregano
Pitta Bread
Cooked Chickpeas
Sumac
Ground Cumin
Halloumi
Mixed Olive
Fresh Parsley
Fresh Dill
Red Onion
Hummus
Olive Oil
Serves
4
Tomato
Dried Oregano
Pitta Bread
Cooked Chickpeas
Sumac
Ground Cumin
Halloumi
Mixed Olive
Fresh Parsley
Fresh Dill
Red Onion
Hummus
Olive Oil
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Step 1.
Heat the oven to 200°C.
Step 2.
Cut the tomatoes into wedges. Add to a baking tray then drizzle with olive oil and season with the dried oregano and a pinch of salt and pepper. Slide into the oven to roast for 15-20 mins until starting to collapse.
Step 3.
Cut the pitta into triangles and toss in a bowl with a small glug of olive oil and a pinch of salt and pepper. Transfer to a separate baking tray and roast in the oven for 10-15 mins until crisp and golden.
Step 4.
Meanwhile, drain, rinse and pat dry the chickpeas. Add to a bowl along with a glug of olive oil, the sumac, cumin and a pinch of salt and pepper, and mix to combine. Break the halloumi down its natural split and dice into 2cm pieces.
Step 5.
Heat the grill. Add the chickpeas and olives to the roast tomato tray then scatter around the halloumi. Slide under the grill for 8-10 mins or until the halloumi is charred.
Step 6.
Pick the parsley and dill leaves and finely slice the red onion, then add to a bowl and mix to combine.
Step 7.
To serve, grab a plate and give it a swoosh of hummus. Top with the warm tomatoey chickpeas, halloumi, pitta chips and herb salad.
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