Put the sliced onion, chickpeas and roasted beetroot in a bowl, add the vinegar, extra virgin olive oil and orange juice and combine well.
Spray a little olive oil oil on baking paper which you have placed in a skillet. Once hot add the halloumi cheese and cook about 30 seconds each side until slightly golden. Remove the halloumi from the pan and place on large serving plate.
Add the torn basil and mint to the beetroot mix, season with salt and pepper and once again toss well. Place all the ingredients on top of the halloumi and garnich with toasted pine-nuts
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