Haloumi and vegetable salad

By Abrar Khan

Prep Time: 15 minutes. Cook Time: 8 minutes. Total Time: 23 minutes. Servings: 4. Calories: 383 kcal.

Recipe Info

2 tablespoons of almond flakes, 100 grams of spinach leaves, 250 grams of chickpeas, canned, 1 red bell pepper, 200 grams of Halloumi (cheese).


2 tablespoons of olive oil, 1 pinch of salt , 1 pinch of pepper,  1 orange. 0.5 lemons. 1 tablespoon of olive oil 5 grams of mint, fresh.

In a pan roast the almond flakes until they are golden and smell aromatically.

Step 1

Wash the baby spinach leaves. Pour off the chickpeas. Cut the red bell pepper into stripes and the haloumi cheese into slices.

Step 2

Mix the red bell pepper stripes and haloumi slices with olive oil, salt and pepper and place them into the basket of the Airfryer.

Step 3

Place the basket into the Airfryer and bake at the 180° 8 minute.

Step 4

Peel the orange and fillet it. Cut the spinach leaves into bite sized pieces. Arrange them on a plate together with the orange fillets.

Step 5

Add the roasted bell pepper stripes, roasted haloumi cheese, chickpeas and sprinkle with roasted almond flakes.

Step 6

Sprinkle the colourful salad with freshly squeezed lemon juice, olive oil and mint leaves.

Step 7