Digatilini rigats salad with chickpeas carrots and halloumi with yogurt topping

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Digatilini rigats salad with chickpeas carrots and halloumi with yogurt topping

An integrated meal for its many nutrients; serve it as a main or side dish

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    15 minute
  • Preparation time
  • Difficulty

    Medium
  • cooking time
  • Serving

    3 People
  • Goody kitchen

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

Method

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.