- Scrub the kohlrabi and trim off the top and base. Slice the kohlrabi into matchsticks. Quarter the apple and slice out the core. Dice the apple. Peel the onion and thinly slice it. Set all 3 aside, keeping them separate. Drain and rinse the chickpeas and then slice the halloumi into cubes.
- Pour 1 table spoon of oil into a large pan and heat it to a medium temperature. Slide in the onion and fry for 3-4 mins, till its slightly softened. Spoon in 1 table spoon of turmeric and sprinkle in a good pinch of salt and pepper then fry for another 1 min.
- Shake the chickpeas dry and toss them into the pan with the onion. Finely grate in the orange zest. Warm through for 3-4 mins, stirring occasionally. Tip into a large bowl. Stir the chopped apple and kohlrabi into the bowl and set aside.
- Give the pan used to cook the chickpeas a quick wipe and return it to a medium-high heat. Pour in 1 table spoon of oil and add the halloumi. Fry for 4 mins, tossing in and out, till golden on all sides. Tip the halloumi into the salad bowl.
- Fold the spinach leaves through the salad, and squeeze in the juice from the blood orange. Check for and if needed add alt and pepper. Dish is ready to serve.
Duration Takes 15 mins to prepare and 10mins to cook.
Ingredients (Organic) For a serving of 2 people.
1 kohlrabi
1 apple
1 red onion
400g tin of chickpeas
1 table spoon of turmeric
150g halloumi
2 table spoon of olive oil
Sea salt
Freshly ground pepper
1 blood orange
50g baby leaf spinach
