🧀🌿 Spiced Halloumi with Roasted Cauliflower & Crispy Chickpeas
🛒 Ingredients (Serves 3–4)
Main:
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2 blocks halloumi cheese (about 400g), sliced
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1 medium cauliflower, cut into florets
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1 can (15 oz) chickpeas, drained & rinsed
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3 tbsp olive oil
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3 cloves garlic, minced
Spices:
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp turmeric
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½ tsp chili flakes (optional)
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Salt & black pepper to taste
Finish:
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Fresh parsley, chopped
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Juice of ½ lemon
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Optional: drizzle of honey or tahini sauce
👩🍳 Instructions
1️⃣ Roast the Cauliflower & Chickpeas
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Preheat oven to 400°F (200°C).
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Pat chickpeas dry (this helps crisp them).
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Toss cauliflower and chickpeas with:
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2 tbsp olive oil
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Garlic
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Paprika, cumin, turmeric
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Salt & pepper
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Spread on a baking sheet (single layer).
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Roast for 25–30 minutes, flipping halfway, until golden and slightly crispy.
2️⃣ Sear the Halloumi
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Heat 1 tbsp olive oil in a skillet over medium heat.
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Add halloumi slices.
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Cook 2–3 minutes per side until golden brown with grill marks.
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Remove from heat.
3️⃣ Assemble
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Place roasted cauliflower and chickpeas in a serving bowl.
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Top with warm halloumi.
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Sprinkle with fresh parsley.
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Finish with lemon juice and optional honey/tahini drizzle.
Serve warm.
🍽️ Optional Add-Ons
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Serve over couscous or quinoa
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Add roasted red peppers
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Top with yogurt sauce (Greek yogurt + lemon + garlic)
❓ Q & A
Q1: Can I make this vegan?
Yes. Replace halloumi with:
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Pan-seared tofu
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Grilled eggplant
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Vegan halloumi alternative
Q2: How do I make chickpeas extra crispy?
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Dry them thoroughly.
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Roast separately for 30–35 minutes.
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Add a little cornstarch before roasting.
Q3: Can I air-fry instead?
Yes.
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Cauliflower & chickpeas: 375°F (190°C) for 15–20 mins.
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Halloumi: 375°F for 8–10 mins.
Q4: How long does it keep?
Store in fridge up to 3 days. Reheat in skillet for best texture.
Q5: Is halloumi healthy?
It’s high in protein and calcium but also high in sodium. Best enjoyed in moderation.