Green goddess chopped salad with crispy chickpeas and halloumi

To make the salad, place the apple (1) on a large board with the cucumber (1/2), celery (2 sticks), sugar snaps (100 g), spring onions (4), lettuce (1 head), coriander (1 bunch) and mint (1 bunch). Chop until everything is roughly the same size – aim for 1cm diced pieces. Toss in the dressing (3 tbsp) in a large bowl. De-stone the avocado (1) then scoop out teaspoonfuls of the flesh gently stir into the salad. Set aside.

To make the crispy chickpeas, drain the chickpeas (1 jar) and pat dry with kitchen paper. Heat a splash of oil in a large frying pan and pan-fry along with a sprinkling of salt and pepper for 5-6 minutes, shaking the pan now and again, until the chickpeas are crisp and golden.

Wipe the pan down with kitchen paper then add another splash of oil. Cut the halloumi (250 g) into 2cm cubes and sprinkle with the sesame seeds (1 tbsp). Pan-fry for 4-5 minutes, turning, until golden on all sides. Alternatively, air-fry the chickpeas and halloumi for 10-15 minutes at 180C until golden.

Serve the salad with the crispy chickpeas and halloumi and some extra fresh mint and coriander.