Honey and rose harissa halloumi with chickpeas

Method

• 1)

  Pour the entire contents of the can of chickpeas in to a microwavable dish (chickpeas and the water) and cook according to the instructions. When cooked, take the bowl out of the microwave but don’t remove the water yet. I find the chickpeas continue to soften and it makes for a much tastier dish

• 2)

  Add 2 tbsp of oil to a frying pan and heat over a medium heat

• 3)

  Chop the halloumi in to 1cm x 2cm cubes (approximately) and add to the frying pan and cook for 5-10 mins until all sides are golden brown but not burnt

• 4)

  Whilst the halloumi is cooking, prepare the lemon by zesting it and juicing it

• 5)

  When the halloumi is cooked add the lemon juice, careful as this can spit and stir for 30 seconds

• 6)

  Next add the honey, and stir for 30s until the halloumi is coated

• 7)

  If you’re using the red pepper now is the time to add it, heads up that the dish is delicious even without this element

• 8)

  Drain the chickpeas and add to the frying pan, and add the lemon zest and rose harissa also. Once stirred well and everything is well coated, add salt for seasoning as needed, then turn off the heat

• 9)

  If you’re opting for the wraps, get a separate clean frying pan and put over a medium to high heat. Add the first wrap and allow it to heat up for 30s, flip over and repeat on the other side. You’re aiming for the wrap to be very slightly charred. Repeat for the second wrap.

• 10)

  To serve, place one wrap on each plate and place the halloumi and chickpeas straight on top. The wrap soaks up the flavour and is equally as delicious. Sprinkle over the pomegranate seeds and eat whilst hot