Cooking some halloumi will change your life! This traditional cheese is made out of a blend of goat and sheep's milk with mint, and imported from Cyprus. It's salty and dry, and ideal for grilling, frying, or searing!

Paired with crunchy cabbage & microgreens, harissa spiced veggies, and roasted chickpeas, this protein-packed bowl is the perfect balance of fresh, satisfying, and nutritious. 💪😋

What you’ll receive:

• Roasted Chickpeas
• Harissa Roasted Seasonal Organic Veggies
• Halloumi
• Sliced Organic Cabbage
  
• Organic Mint
  
• The Minnow’s Herby Yogurt Dressing

What you’ll need:

• Pure Kosher Sea Salt
• Black Pepper
• Neutral high heat oil (Vegetable, Canola, Sunflower, Safflower, Rice Bran)

Recipe instructions:

1. Preheat oven to 350°F and adjust a rack to the upper third of your oven. 
2. Prep your herbs: Pick and roughly chop the mint.
3. Spread the chickpeas & harissa roasted veggies evenly on a sheet pan.
4. When the oven is ready, add the sheet pan so your chickpea & veggie mix warms up while you do the rest.
5. Open and drain the halloumi, and dice into 1/4" cubes
6. Heat a sauté pan over medium high heat. Add 1 tablespoon of neutral oil to the pan.
7. Add the halloumi pieces to the pan in batches to avoid overcrowding. Sear each side for approximately 2 minutes undisturbed.
8. With a spatula gently flip cubes to brown the other sides, 1-2 minutes more (you don't need to sear all the sides)
9. Remove from pan and place in a bowl to cool, repeat steps 3-4 as needed to cook all the cheese.
   
10. Remove your chickpea & roasted veggies from the oven and rest for about a minute.
11. Add the chickpea & veggie mixture to a big salad bowl, add the cabbage, then the seared halloumi, then finish by adding the mint and microgreens and drizzling the dressing over the top.