Recipe

Ingredients
12 radishes, halved

1 cup canned chickpeas, rinsed and drained

1/2 cup halloum cheese, cut into 1 cm cubes

1 tbsp olive oil (a little more for cooking the radishes and chickpeas)

1 cup cooked Jerusalem cuscus

2 tbsp of chopped red onion

1/2 teaspoon chopped fresh thyme

1/4 cup chopped parsley

2 nectarines, cut into quarters

2 tbsp white balsamic vinegar with lemon

Fleur de sel

Preparation
1. Preheat oven to 400°F.

2. Place radishes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes and set aside.

3. Reduce oven temperature to 350°F.

4. On the same baking sheet, place the chickpeas, drizzle with a little more olive oil and season with salt and pepper. Bake for 15 to 20 minutes or until golden and crisp. Set aside.

5. In a non-stick skillet, heat one tablespoon of olive oil over medium heat. Brown the Halloum cheese cubes on each side and drain on a sheet of paper towel.

6. In a salad bowl, mix all the ingredients for the salad. Finish with the vinegar and sea salt.