Halloumi Harissa Rainbow Bowls

This recipe is part of our HexClad summer series collaboration - showcasing their hybrid cookware. “6-Ingredient Midweek Magic” = 1 stunning dinner! A super easy and speedy meal that hits lots of plant points. Comes together in less then 30 minutes and packs lots of flavour and warm heat from the smoky harissa. Play around with your quantities and make it as gentle or as spicy as you like. You can also switch up the toppings for what you love or what’s in your fridge. Grating your halloumi then pan frying it is a delicious way to mix up your meals - we love it as a salad or pasta topper. Try it today!

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Ingredients

halloumi 400 g (grated)
chickpeas 800 g (drained)
roasted red peppers 120 g (chopped)
cherry tomatoes 200 g (halved)
little gem lettuce 2 (chopped)
harissa paste 3 tbsp

Method

Prep the ingredients

Coarsely grate the halloumi using a box grater. Drain the chickpeas.
Chop the roasted peppers. Halve the cherry tomatoes. Chop the little gem lettuce.

Cook the halloumi

Heat a dash of oil in a large frying pan over a medium heat, add the halloumi and fry for 4-5 minutes until it’s crispy and golden all over. Remove from the pan and set aside.

Cook the chickpeas

To the same pan, add the chickpeas and harissa paste, stir to combine and cook for 4-6 minutes.

Plate Up

Plate up - assemble your Halloumi Harissa Rainbow Bowls - start with the harissa chickpeas, top with the roasted peppers, cherry tomatoes and lettuce then sprinkle the crispy halloumi all over. Enjoy!

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