Greek Chickpea Salad with Spiced Haloumi and Yoghurt

bite.co.nz

Alla B

½ Telegraph cucumber, halved lengthways and sliced

½ Red onion, small, thinly sliced

1 can Chickpeas, 400g, drained and rinsed

1 handful Baby spinach

½ cup Kalamata olives, pitted, roughly chopped

½ cup Sundried tomatoes, chopped

½ cup Mint leaves, torn

2 Tbsp Fresh oregano, chopped

1 squeeze Lemon juice, and extra virgin olive oil, to dress

¼ cup Greek yoghurt, natural unsweetened

subheading: Spiced haloumi:

1 tsp Cumin seeds

2 tsp Curry powder

150 g Haloumi cheese, sliced 1cm thick (about 8 slices)

1 Tbsp Olive oil

Directions at bite.co.nz

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