Beautiful, light Middle Eastern salad infused with bold flavour. Vegetarian and delicious.
(Serves 2)
Ingredients
- 1 400g can chickpeas
- 1 tbsp Arabian Nights spice blend
- 2 tbsp olive oil
- Handful fresh mint leaves, roughly chopped
- Handful fresh parsley, roughly chopped
- 8 cherry tomatoes, roughly chopped
- 200g halloumi, cut into 2cm slices
- 60g giant couscous
- 80g pomegranate seeds
- 1 tsp Aleppo pepper
- 1 pitta bread, roughly cut into strips
Method
- Preheat oven to 180° C/ Gas Mark 4.
- Drain the chickpeas and spread out on a large baking tray with the olive oil, Arabian Nights spice blend and a pinch of salt and pepper. Roast in the oven for 15 minutes.
- Remove chickpeas from oven and leave to cool.
- Cook couscous in boiling water as per packet instructions. Drain and set aside.
- In a griddle pan, fry the halloumi slices in a little olive oil till crispy on both sides.
- Remove the halloumi from the pan and add the strips of pitta bread. Fry till golden and crispy.
- In a large bowl, mix together the couscous, chickpeas, tomatoes, mint, parsley, pomegranate and Aleppo pepper. Season to taste.
- Serve in bowls topped with the fried halloumi and crispy pitta bread.
Substitutes & Suggestions
- Pitta bread can be substituted for tortilla wraps or flatbreads.
- Aleppo pepper can be substituted for paprika, cayenne pepper or crushed chilli flakes.
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Arabian Nights£4.75
Recipe prepared for Peak Blends by Rebecca Cooks

This recipe was prepared for Peak Blends by Rebecca Cooks. Check out her blog for amazing recipes here…