Pan-Seared Halloumi with Roasted Tomatoes & Chickpeas

• 500 ghalloumi, sliced into 1cm rounds
• 2 x 400gtins chickpeas, drained, rinsed, and patted dry
• 400 gcherry tomatoes
• 4garlic cloves, unpeeled
• 1 tspsmoked paprika
• 1 tspground cumin
• ½ tspchilli flakes
• 4 tbspolive oil
• salt and black pepper
• 1lemon, juiced
• 15 gfresh basil or mint, torn
• 2 tbsppomegranate molasses
• 1small ciabatta (optional)
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 30 g shaved parmesan (optional)

Method

1. 1Preheat the oven to 200°C fan. Pat the chickpeas properly dry on a clean tea towel.
2. 2Tip the chickpeas and cherry tomatoes onto a large baking tray. Add 3 tablespoons of the olive oil, the smoked paprika, cumin, chilli flakes, the unpeeled garlic cloves, and a generous pinch of salt and pepper. Toss well; every chickpea wants a slick of oil and spice. Spread everything out in a single layer so the tomatoes burst rather than stew.
3. 3Roast for 20 minutes, until the tomatoes have collapsed into a sticky, jammy sauce and the chickpeas are crackling and golden at the edges.
4. 4Squeeze the roasted garlic flesh out of its papery skins straight onto the tray and mash it through the chickpeas and tomatoes with a fork. Squeeze the lemon juice over the top and stir everything together with the tomato juices; the acid lifts the smoke and ties the spices to the fruit. Taste a chickpea and add salt if needed.
5. 5While the tray finishes, set a heavy stainless or cast-iron frying pan over a high heat with the reserved 1 tablespoon of oil. Wait until it shimmers and you can feel the heat rising off it; a cool pan means halloumi sticks and weeps instead of bronzing.
6. 6Lay the halloumi in a single layer, working in two batches. Don't crowd the pan; too much cheese at once drops the heat and you'll get pale, rubbery slices instead of lacquered ones. Cook for 2–3 minutes per side, untouched, until each face is deep mahogany-gold and almost crisp at the edge.
7. 7Spread the roasted chickpeas and tomatoes across a large warm platter, scraping every drop of pan juice over the top. Taste one more time; if it needs another pinch of salt or a final squeeze of lemon.
8. 8Arrange the seared halloumi over the chickpeas while it's still squeaking-hot from the pan, drizzle generously with the pomegranate molasses, and scatter the torn basil or mint across the lot. Serve with crusty ciabatta and the rocket salad alongside.

Per serving

kcal

815

protein

42.2g

fibre

14.7g

carbs

51.2g

fat

48.4g