Digatilini rigats salad with chickpeas carrots and halloumi with yogurt topping

Salad
15 Mins

Preparation Time

15 Mins

Cooking Time

2

Difficulty

3

Serving

Digatilini rigats salad with chickpeas carrots and halloumi with yogurt topping

Salad

Ingredients

  • 1 cup Goody Digatilini Rigats
  • 10 small carrots
  • 1 can Goody chickpeas, drained
  • ½ tsp chili flakes
  • Zest of 1 lime
  • 2 tbsps olive oil
  • 200 g halloumi cheese
  • 2 tbsps olive oil
  • 125 ml Greek yoghurt
  • 2 tbsps tahini
  • ½ tsp cumin powder
  • 2 tbsps honey
  • 1 tsp sumac
  • 2 tbsp pomegranate rubies


    Direction

    1. Cook the Pasta according to the package instructions and drain. Set aside.
    2. Preheat the oven to 180o
    3. In a large bowl, put the carrots, chickpeas, chili flakes, lime zest and 1 tbsp olive oil, and then season with sea salt and pepper. Place on a baking sheet and roast until the carrots are cooked and starting to char, set aside.
    4. Heat the remaining oil in a pan and fry the halloumi until it becomes golden on both sides. Set aside.
    5. In a small bowl, whisk together the yoghurt, tahini, cumin and honey; season with salt.
    6. Place the pasta on a serving plate and top with roasted carrots, chickpeas and fried halloumi. Drizzle the dressing and sprinkle with sumac. Dot with pomegranate rubies and serve.