About this Recipe Golden slices of warm, honey-glazed halloumi crown this simple spinach-and-chickpea salad. Briny halloumi is balanced by a sweet honey glaze, and the crispy, crunchy exterior contrasts with the warm and melty center.

Servings: 2-4 Preparation: 10 minutes Cook time: 6 minutes

Honey Sesame Halloumi Spinach Salad

Ingredients: 4 tablespoons fresh lemon juice, divided  3 tablespoons olive oil, divided 1 tablespoon tahini 1 tablespoon plus 1 teaspoon honey, divided 1 (15-ounce) can chickpeas, rinsed   2 cups (12 ounces) cherry tomatoes, halved 5 ounces baby spinach (about 5 packed cups) Salt 8 ounces halloumi, cut into ½- to ¾-inch-thick slices, blotted dry 1 tablespoon white sesame seeds

Directions: 1. In a large serving bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons olive oil, the tahini and 1 teaspoon honey until smooth. Toss in the tomatoes and spinach into the serving bowl; season with salt and set aside.  2. Roast chickpeas in medium skillet over medium-high heat until somewhat crunchy. 3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.  4. Top the halloumi with the remaining 1 tablespoon lemon juice, 1 tablespoon honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)  5. Toss in the chickpeas and arrange the glazed halloumi on top of the salad and serve right away.