Honey halloumi on crispy chickpeas

Steps

1. 1Make the herby yoghurt

   In a bowl, mix yoghurt, crushed garlic, lemon zest, chives, and a pinch of salt. Top with sliced baby cucumber.

   3 tablespoons of yoghurtGarlicLemon zestChivesSaltCucumber
2. 2Prepare crispy chickpeas20 min

   Mix cooked chickpeas with salt, olive oil, paprika, and chili flakes. Air fry at 220°C for 20 minutes, shaking the basket every 5 minutes.

   Shake every 5 minutes for even crisping.

   ChickpeasSaltOlive oilPaprikaChili flakes
3. 3Pickle the onions15 min

   Thinly slice the red onion. Add rice vinegar, sugar, and salt to the onions and mix. Leave to pickle for at least 15 minutes.

   The longer they sit, the more tangy they become.

   Red onionRice vinegarSugarSalt
4. 4Boil the jammy egg6m 30s

   Boil one room-temperature egg for 6 minutes 30 seconds.

   Room temperature eggs prevent cracking.

   Egg
5. 5Fry the halloumi

   Preheat a frying pan and add olive oil. Wait a couple of minutes, then fry the halloumi slice on medium heat for a couple of minutes on each side. Add honey and chili flakes, then take off the heat. Let the residual heat melt the honey.

   Don't stir the honey too much; let it caramelize slightly.

   HalloumiOlive oilHoneyChili flakes
6. 6Assemble the bowl

   Layer the herby yoghurt as the base, top with crispy chickpeas, halloumi, jammy egg, and pickled onions.