Griddled Halloumi & Crispy Chickpea Bowl

Ingredients

• 1 1/2 oz (40 g) canned chickpeas
• 1 tsp (5 ml) extra-virgin olive oil
• 1 oz (25 g) halloumi
• 2 1/2 oz (70 g) tomato
• 1 1/2 oz (40 g) cucumber
• 2 1/2 oz (70 g) avocado, sliced
• 4 oz (120 g) plain Greek yogurt, 0%
• 1 oz (30 g) arugula
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (1 g) smoked paprika
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) romaine leaves

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Method

1. Dry the drained chickpeas and fry them in olive oil over medium-high heat 3 minutes, shaking the pan, until golden and crisp.
2. Griddle the halloumi in a dry hot pan 2 minutes a side, until it has dark golden bars; no oil needed.
3. Lay the tomato cut side down in the same pan over medium heat 2 minutes, until it colors.
4. Stir the lemon juice into the plain Greek yogurt to a loose cream, spread it over the bowl and pile on the arugula, cucumber, sliced avocado, halloumi, chickpeas and tomato.
5. Sift the smoked paprika over the bowl from high above and scatter the parsley. Eat it at once, romaine leaves alongside; halloumi goes tough cold.