Joe Wicks’ tikka masala, halloumi and chickpea kachumba

This tikka masala, halloumi and chickpea kachumba is a vegetarian meal that packs plenty of protein thanks to the pulses.

joe wicks tandoori halloumi and chickpea kachumba
Andrew Burton

REDUCED CARB

SERVES 1

VEGGIE

1 x 210g tin of chickpeas, drained and rinsed
1⁄2 small red onion
1⁄2 cucumber
1 large ripe tomato
pinch of cayenne pepper
salt and pepper
juice of 1⁄2 lemon
80g halloumi (1⁄3 pack)
2 tsp coconut oil
1 tbsp tikka masala curry paste
handful of mint leaves

1. Drain the chickpeas in a sieve and rinse well. Leave in the sieve over a bowl to drain off any excess water.

2.  Finely chop the red onion. Roughly chop the cucumber and tomato, scrape everything into a serving bowl. Sprinkle in a good pinch of cayenne, salt and pepper. Squeeze in the lemon juice, stir.

3. Cut the halloumi into large cubes. Ping the coconut oil in a large microwaveable bowl to melt. Stir in the tikka masala curry paste then drop in the cubed halloumi and rinsed chickpeas, toss to coat.

4. Heat a large nonstick frying pan over a high heat. Tip in the tikka masala halloumi and chickpeas. Fry, turning the halloumi with tongs as it browns on each side, for 5 minutes until golden and crisp.

5. Pile the halloumi and chickpeas on top of the kachumba salad. Finish with a scattering of mint.

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