Ingredients

1 pomegranate (seeds)

180g Halloumi

4 tbsp Hot Honey

400g canned chickpeas

120g bag spinach

3/4 cup mint (diced)

3 tbsp Extra Virgin Olive Oil

1/2 lemon (juiced)

1 tsp Smoked Paprika

Salt & Pepper

Method

1. In a small bowl combine drained chickpeas, paprika, 1 tbsp of oil and a pinch of salt and pepper. Put these seasoned chickpeas in the air fryer on 200 degrees celsius for 20-30mins or until they are crunchy.

2. Deseed your pomegranate and place these in a large salad bowl.

3. Cut halloumi into cubes and heat a pan with a dash of oil. Fry the halloumi until it starts to brown, then add 2 tbsp of the hot honey into the pan and coat the halloumi. Put this on a plate to cool while you start chopping spinach and mint.

4. In a large bowl add roughly chopped spinach and finely chopped mint.

5. Add pomegranate, halloumi and chickpeas to the bowl.

6. In a jar add a pinch of salt and pepper, 1 tbsp oil, lemon juice, and 2 tbsp hot honey. Shake the jar to combine and pour over the salad when you are ready to serve.