Chipotle Halloumi crunch bowl

A meat free summer salad bowl taste sensation!

Recipe serves 2.

548 calories per serving

Carbs 42g, Protein 37g, Fat 24g

Ingredients

Salad

• 1 block reduced-fat halloumi (180g), soaked in boiling water for 20 minutes

• 100g cucumber, chopped

• 50g red onion, halved and sliced

• 10 cherry tomatoes, halved

• 150g bell pepper, cubed

• 45g rocket leaves

• 40g spinach leaves

• 150g tinned chickpeas, drained

• 140g tinned sweetcorn, drained

  
  

Chipotle Dressing

• 100g 10% fat Greek yogurt

• Juice of ½ lemon

• 10g chipotle paste

• Splash of water to loosen

  
  

To Finish

• 12g Nando’s chilli jam

Method

1. Soak the halloumi

   Place the halloumi in boiling water and leave to soak for 20 minutes.

   
   

2. Toast the chickpeas & sweetcorn

   Add the chickpeas and sweetcorn to the air fryer tray. Spray lightly with low-calorie cooking spray if using, then season with salt and pepper.

   Air fry at 180°C for 15 minutes until slightly crisp.

   
   

3. Prepare the salad

   Chop all salad vegetables and combine with the rocket and spinach in a large bowl.

   
   

4. Make the dressing

   Mix together the Greek yogurt, lemon juice, and chipotle paste. Add a splash of water until smooth and drizzle-friendly.

   
   

5. Cook the halloumi

   Drain the halloumi, cut into cubes, and fry in a non-stick pan until golden brown on all sides.

   
   

6. Finish the halloumi

   Toss the cooked halloumi in the chilli jam while still warm.

Assemble

In one large bowl combine all salad ingredients, chick peas and sweetcorn- add Greek yogurt dressing and mix well!

Divide into two bowls top with halloumi and enjoy!