Grilled Watermelon and Halloumi Salad With Oregano Roasted Chickpeas

To Roast the Chickpeas

  • Drain a can of chickpeas, add pinch of salt and drizzle of olive oil, and mix
  • Line baking tray with baking paper – put chickpeas into oven at 180 degrees for 45 minutes to an hour until they are crunchy. Stir in dried oregano.

To make the Dressing

  • In a bowl – roughly chop some fresh oregano, grate one garlic clove, add the juice of half a lemon, and a generous splash of olive oil. Then mix and put to one side.

To make the Salad

  • Roughly chop a Lebanese cucumber
  • Punnet of heirloom tomatoes
  • Finely slice half a red onion
  • A cup of Kalamata olives

On the BBQ

  • Cut Halloumi and Watermelon into wedges and cover in extra-virgin olive oil – then grill on a hot BBQ until you get char marks on each side.

To plate up

  • Put salad onto a platter and put watermelon and halloumi on top
  • Spoon on dressing – sprinkle on roasted chickpeas – add fresh basil on top for freshness.