Romy Gill’s roasted chickpea, apple, fennel and halloumi salad recipe

roasted chickpea salad
Maja Smend

SERVES 4

2 x 400g cans chickpeas, drained and rinsed
1 heaped tsp ground paprika
1 tsp sumac
1⁄2 tsp sea salt
200g green beans, trimmed and halved
250g halloumi, sliced
1 fennel bulb, thinly sliced
1 granny smith apple, julienned

DRESSING
3 tbsp honey
Juice of 1 large lemon
2 tbsp olive oil
1 tsp chilli flakes
1 1⁄2 tsp toasted, crushed cumin seeds
1⁄2 tsp sea salt

  1. Preheat the oven to 200C/180C fan/gas 6. In a large bowl mix the chickpeas, paprika, sumac and salt. Spread over a large baking tray and roast for 15 minutes.
  2. To make the dressing, whisk together all the ingredients then set aside.
  3. Fill a large saucepan with cold water, add the green beans and cook over a high heat for 5-6 minutes. Remove the pan from the heat and leave the green beans in the water until they’re ready to serve.
  4. Heat a griddle pan over a high heat and cook the slices of halloumi for 1-2 minutes on each side until marked.
  5. Drain the green beans and add to a large bowl with the fennel, apple, chickpeas and halloumi. Pour the dressing over and combine. Enjoy as it is or with grilled lamb or chicken.

For more of Romy’s simple summer recipes, go to @romygill.

Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando