Chickpea & Sundried Tomato Salad with Crispy Halloumi

Chickpea & Sundried Tomato Salad with Halloumi

Ingredients:

• 1/2 cup olive oil
• 1 ½ teaspoons cumin
• 1 block halloumi
• 2 15 ounce cans chickpeas, rinsed and drained
• 3 Persian cucumber, seeded and cut into small cubes
• 1/2 cup chopped fresh flat leaf parsley
• 1/2 cup fresh mint
• 1/4 cup fresh dill (optional)
• 1/2 cup sun-dried tomatoes, not in oil
• Juice of one lemon
• 1 small garlic clove, finely grated
• 1 teaspoon dried crushed red pepper

Directions:

1. Combine oil and cumin in small saucepan. Cook over medium heat 3 minutes to blend flavors, stirring occasionally. Cool completely.

2. Take block of halloumi out of package and pat dry. Cut into quarter inch planks. In a warm skillet with no oil, place halloumi in pan. Brown halloumi on both sides, set aside to cool. Once, cooled cut into bite size pieces for salad.

3. Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with lemon, salt and pepper. Top with additional sprinkle of fresh herbs.