Joe’s feelgood food: Tikka masala, halloumi and chickpea kachumba 

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Joe’s feelgood food: Tikka masala, halloumi and chickpea kachumba

By Joe Wicks

Published: | Updated:

REDUCED CARB 

SERVES 1

VEGGIE

1 x 210g tin of chickpeas, drained and rinsed

½ small red onion

½ cucumber

1 large ripe tomato

pinch of cayenne pepper

salt and pepper

juice of ½ lemon

80g halloumi (⅓ pack)

2 tsp coconut oil

1 tbsp tikka masala curry paste

handful of mint leaves

  • Drain the chickpeas in a sieve and rinse well. Leave in the sieve over a bowl to drain off any excess water.
  • Finely chop the red onion. Roughly chop the cucumber and tomato, scrape everything into a serving bowl. Sprinkle in a good pinch of cayenne, salt and pepper. Squeeze in the lemon juice, stir.
  • Cut the halloumi into large cubes. Ping the coconut oil in a large microwaveable bowl to melt. Stir in the tikka masala curry paste then drop in the cubed halloumi and rinsed chickpeas, toss to coat.
  • Heat a large nonstick frying pan over a high heat. Tip in the tikka masala halloumi and chickpeas. Fry, turning the halloumi with tongs as it browns on each side, for 5 minutes until golden and crisp.
  • Pile the halloumi and chickpeas on top of the kachumba salad. Finish with a scattering of mint.