Harissa-Glazed Halloumi & Roasted Grape Salad
Celebrate Week 26 with this vibrant fusion of spicy North African harissa and the surprising sweetness of roasted red grapes. This dish offers a sophisticated balance of salty halloumi and zesty greens, making it a truly unique and exciting midsummer dinner.
Ingredients
- Halloumi cheese500 g
- Red seedless grapes300 g
- Canned chickpeas (drained)400 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Olive oil3 tbsp
- Fresh arugula150 g
- Fresh mint leaves0.5 cup
- Lemon juice2 tbsp
- Toasted pine nuts50 g
Instructions
Preheat your oven to 200°C. On a parchment-lined baking sheet, toss the grapes and chickpeas with 1 tablespoon of olive oil and a pinch of salt. Roast for 15-20 minutes until the grapes are slightly blistered and the chickpeas are crisp.
In a small bowl, whisk together the harissa paste and honey until smooth. Set aside for brushing the cheese.
Slice the halloumi into 1cm thick rectangles. Heat a non-stick pan over medium-high heat and fry the halloumi slices for 2 minutes per side until golden brown. During the last minute, brush both sides generously with the harissa-honey glaze.
In a large serving bowl, toss the fresh arugula and mint leaves with the remaining olive oil and lemon juice.
Top the greens with the warm roasted grapes, crispy chickpeas, and the glazed halloumi. Sprinkle with toasted pine nuts and serve immediately while the cheese is warm and soft.
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