Halloumi and Chermoula Chickpea Salad
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Halloumi and Chermoula Chickpea Salad

with Yoghurt Drizzle


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

225 grams


(Contains Milk)

1 carton(s)


1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


1 unit(s)

Red Onion

1 sachet(s)

Chermoula Spice Mix

1 unit(s)


(May contain Celery)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp


1 tbsp



Nutritional information

Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat40.5 g
of which saturates20.4 g
Carbohydrate48.7 g
of which sugars27.2 g
Protein39 g
Salt3.67 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Small Bowl
Large Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel until soft, 10-12 mins.

Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.

Zest and halve the lemon.



Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve and peel the red onion, then cut each half into 4 wedges.

Pop the carrot and onion onto a large baking tray. Sprinkle over half the chermoula. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the carrots are tender, 18-20 mins. Turn halfway through.


When the garlic has roasted, set aside to cool.

Spread the chickpeas onto the (now empty) baking tray. Drizzle with oil and sprinkle over the remaining chermoula. Season with salt and pepper.

Toss to coat evenly. Roast on the middle shelf of your oven until crispy, 16-18 mins.

Carefully remove from the oven and turn halfway through.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.


Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper and sprinkle with the lemon zest. Transfer the courgette to a bowl.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a large bowl, combine the garlic, yoghurt, half the lemon juice, olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper.


Heat the (now empty) frying pan on medium-high heat. Add an extra drizzle of oil if needed.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Add the honey (see pantry for amount) to the pan. Turn to coat the halloumi, then remove from the heat.

Meanwhile, add the chickpeas, roasted carrot and onion, courgettes and baby gem in the yoghurt dressing. Toss until well coated. 


Taste the salad and season with salt and pepper, or an extra squeeze of lemon juice if needed.

Divide the salad between bowls. 

Scatter over the halloumi to finish.