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Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
To toast the chickpeas
Dressing
Charcoal/gas/electric grill
Salad
How it's done
To toast the chickpeas
Mix the oil, thyme, garlic and paprika in a bowl. Add the chickpeas, season. Toast the chickpeas in a non-stick frying pan over a medium heat for approx. 10 mins. until golden brown.
Dressing
Combine the mustard, vinegar, oil, stock and jam, season and set aside.
Charcoal/gas/electric grill
Brush the halloumi and nectarines with the oil. Grill the halloumi over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side, grill the nectarines alongside for approx. 2 mins. on each side.
Salad
Plate up the cherry tomatoes and chickpeas with the halloumi and the nectarines. Drizzle with the reserved dressing, garnish with basil.
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