This salad is such a pleasure to eat. A perfect mixture of crunchy textures, with freshly made gluten-free flatbread and the creamiest hummus. Adapt the salad to suit whatever you have on hand.
Ideally the flatbread is made no more than 1 hour before eating. It’s best while very fresh. You can also revive the flatbread by gently heating in a dry hot pan.
Hummus & halloumi salad w/ spring onion & tapioca flatbread
1 corn cob
100g baby rocket leaves
150g cherry tomatoes
2 radishes - sliced very thinly on a mandoline
1/4 red onion - sliced very thinly
20 pitted kalamata olives
1/2 avocado (ripe bit still firm) - sliced
150g halloumi cheese (I love Zany Zeus)
1/4 cup finely diced fresh chives
Handful fresh mint leaves
Olive oil for drizzling
2 fresh lemons for drizzling.
1 x 400g can chickpeas - drained and rinsed well
45ml olive oil
3 tablespoons tahini
3 tablespoons water
Juice of 1 lemon
Sea salt and cracked black pepper
Tapioca & spring onion flatbread -
Make 7-8 pieces
1 1/2 cups tapioca flour
1/2 cup almond meal
2 free range eggs - lightly beaten
1/2 cup milk (dairy or almond milk will both work well)
1/2 teaspoon sea salt
1 spring onion - green part finely chopped
Oil for frying
Combine all ingredients and use a powerful food processor or a hand blender (my preference) to blitz until smooth and creamy. Season generously. Set aside unit already to use.
Whisk all the ingredients together until smooth. Heat 2 tablespoons of oil in a large sauté pan over a medium. Cook 1/4 cups of batter at a time, flipping when each side is browned. Add more oil if the pan becomes too dry. Lay on a plate lined with paper towels until you’ve used all the batter.
Salad method and assembly
Bring a saucepan of water to a boil. Cook the corn cob for 2-3 minutes before draining and rinsing with cold water to cool. Pat dry with a tea towel and use a knife to make vertical slices down the cob. This will make sure the kernels come off in attractive chunks.
Spread 1-2 large spoonfuls of hummus on one half of each plate. Scatter rocket on the other side. Top with the corn, cherry tomatoes, radish slices, olives, red onion and avocado
Heat 2 tablespoons of oil in a sauté pan over a medium heat. Cut 1cm slices of halloumi and fry until golden brown on each side. Remove from the pan.
Drizzle each salad with olive oil and a squeeze of lemon. Sprinkle with sea salt.
Add the hot halloumi slices to each salad. Scatter generously with chives and fresh mint leaves. Serve immediately.