for 4 person

Chickpeas

2 tbsp	olive oil
4 sprig	thyme, leaves torn off
1	garlic clove, squeezed
1 tsp	smoked paprika
1 tin	chickpeas (approx. 400 g), rinsed, drained
¼ tsp	salt
a little	pepper

Dressing

1 tbsp	Dijon mustard
2 tbsp	red wine vinegar
2 tbsp	rapeseed oil
½ dl	vegetable bouillon
1 tbsp	apricot jam
	salt and pepper to taste

Charcoal/gas/electric grill

250 g	halloumi, cut into slices
3	nectarines, cut into wedges
2 tbsp	olive oil

Salad

500 g	cherry tomatoes, cut in half
½ bunch	basil, leaves torn off

How it's done

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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