Sticky Halloumi with Harissa Chickpeas and Jalapeño Hummus
Dive into a vibrant bowl of flavor with our sticky halloumi, perfectly paired with zesty harissa chickpeas and luscious jalapeño hummus. In just under 10 minutes, you’ll whip up a dish that’s not only quick but also packed with a delightful kick and creamy goodness. Get ready to savor every bite of this wholesome, mouthwatering meal!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 medium avocado, diced
- 1 tsp garlic granules (5 ml)
- Pomegranate seedsoptional
- Handful spinach
🥛Dairy & Eggs(1)
- 250g block halloumi (8.82 oz)
🫙Pantry Staples(2)
- 1 tin chickpeas, drained
- Honeyoptional
🍯Sauces & Condiments(1)
- 1 tbsp Harrisa paste (15 ml)
📦Other(5)
- 2 handfuls of cherry tomatoes, cut in 1/2
- Chilli flakesoptional
- 1 pot hummus of choice
- 1 jar jalapeños
- Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar)optional
👨🍳 Instructions
- 1
If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month.
- 2
Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix.
- 3
In a frying pan, sweat the chickpeas with 1 tbsp harissa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side.
- 4
Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side.
- 5
Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes.
💡 Pro Tips
- ✓Pat the halloumi slices completely dry with paper towels before searing, since surface moisture creates steam that prevents the Maillard reaction and blocks proper browning.technique300°F+ dry surface needed
- ✓Add the honey to the pan only in the last 60-90 seconds of cooking halloumi, since honey's sugars caramelize and burn above 300°F, turning bitter if added too early alongside the cheese.timing60-90 seconds
- ✓Warm the pickling liquid to just under a simmer (185-200°F) rather than boiling, since excess heat breaks down the onion's pectin too fast, leading to mushy rather than crisp-tender pickles.technique185-200°F
- ✓Sweat the chickpeas in harissa for only 2-3 minutes over medium heat, as extended cooking will dehydrate them and cause the paste's oils to split, dulling the spice's aromatic compounds.timing2-3 minutes
- ✓Blend the whole jar of jalapeños with their brine rather than draining, since the vinegar's acidity (typically pH 2.5-3) balances the richness of the hummus and halloumi while acting as a natural preservative for the swirl.ingredientpH 2.5-3
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Sticky Halloumi with Harissa Chickpeas and Jalapeño Hummus
Dive into a vibrant bowl of flavor with our sticky halloumi, perfectly paired with zesty harissa chickpeas and luscious jalapeño hummus. In just under 10 minutes, you’ll whip up a dish that’s not only quick but also packed with a delightful kick and creamy goodness. Get ready to savor every bite of this wholesome, mouthwatering meal!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 medium avocado, diced
- 1 tsp garlic granules (5 ml)
- Pomegranate seedsoptional
- Handful spinach
🥛Dairy & Eggs(1)
- 250g block halloumi (8.82 oz)
🫙Pantry Staples(2)
- 1 tin chickpeas, drained
- Honeyoptional
🍯Sauces & Condiments(1)
- 1 tbsp Harrisa paste (15 ml)
📦Other(5)
- 2 handfuls of cherry tomatoes, cut in 1/2
- Chilli flakesoptional
- 1 pot hummus of choice
- 1 jar jalapeños
- Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar)optional
👨🍳 Instructions
- 1
If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month.
- 2
Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix.
- 3
In a frying pan, sweat the chickpeas with 1 tbsp harissa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side.
- 4
Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side.
- 5
Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes.
💡 Pro Tips
- ✓Pat the halloumi slices completely dry with paper towels before searing, since surface moisture creates steam that prevents the Maillard reaction and blocks proper browning.technique300°F+ dry surface needed
- ✓Add the honey to the pan only in the last 60-90 seconds of cooking halloumi, since honey's sugars caramelize and burn above 300°F, turning bitter if added too early alongside the cheese.timing60-90 seconds
- ✓Warm the pickling liquid to just under a simmer (185-200°F) rather than boiling, since excess heat breaks down the onion's pectin too fast, leading to mushy rather than crisp-tender pickles.technique185-200°F
- ✓Sweat the chickpeas in harissa for only 2-3 minutes over medium heat, as extended cooking will dehydrate them and cause the paste's oils to split, dulling the spice's aromatic compounds.timing2-3 minutes
- ✓Blend the whole jar of jalapeños with their brine rather than draining, since the vinegar's acidity (typically pH 2.5-3) balances the richness of the hummus and halloumi while acting as a natural preservative for the swirl.ingredientpH 2.5-3