Chili Crisp Chickpeas with Halloumi and Marinated Zucchini

Marinate zucchini

As thin as you can - slice the zucchini (use a mandolin if you've got it). Add to a large bowl with 1 tbsp red wine vinegar, a pinch of salt, and 1 tbsp olive oil. Mix well and set aside

Cook chickpeas

Drain and rinse chickpeas. Pour them out onto a dish towel and dry them as best you can.

Add 1 tbsp olive oil over medium high heat to the largest frying pan you've got (not a wok - you want as much surface area as you can here). Once warm, add chickpeas and cook until golden and starting to crisp, turning down heat if they darken too quickly (about 10 minutes). In the last 30 seconds, add 2 tbsp chili crisp and remove chickpeas from pan to a large plate to cool (you don't want to use a bowl as piling them will cause steam AKA no more crisp).

Cook halloumi

Slice halloumi into 1/2 inch slices. Pat dry. To a large nonstick pan over medium heat, add 1 tbsp olive oil. Once warm add slices, and cook for about 2 mintues per side, until deeply golden. Remove from heat and serve immediately.

Serve

To a large bowl, place a layer of zucchini slices, half the chickpeas, and half the halloumi. Drizzle with honey, more chili crisp, fresh mint and dig in.