Pan-Seared Halloumi with Harissa Roasted Vegetables

1. Prep and Roast the Vegetables

1. Preheat your oven to 210°C (410°F) or 190°C fan.
2. In a large bowl, whisk together the harissa paste, 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and black pepper.
3. Add the dried chickpeas, carrot wedges, red bell pepper, and red onion. Toss thoroughly until everything is evenly coated in the spiced harissa mixture.
4. Spread the vegetables and chickpeas in a single layer across a large baking sheet lined with baking parchment. Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender with deeply caramelized, charred edges and the chickpeas are crisp.

2. Prepare the Garlicky Yogurt Base

1. In a small bowl, combine the Greek yogurt, grated garlic, lemon juice, and a tiny pinch of salt.
2. Stir well to form a velvety, seasoned sauce, then set aside at room temperature.

3. Sear the Halloumi

1. Pat the halloumi slices dry on both sides with a paper towel.
2. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.
3. Place the halloumi slices into the hot pan and sear undisturbed for 2 to 3 minutes, until a deep, crisp golden-brown crust forms.
4. Flip carefully and sear the other side for another 1 to 2 minutes until browned and softened throughout. Remove from the heat immediately.

4. Assemble and Serve

1. Spoon the garlicky yogurt across the center of wide, shallow serving plates, smoothing it out with the back of a spoon into an elegant swoosh.
2. Layer the hot, caramelized harissa vegetables and roasted chickpeas over the yogurt base.
3. Top with the seared golden halloumi slabs.
4. Drizzle lightly with runny honey, then scatter toasted pine nuts and torn fresh mint over the top. Serve immediately while warm.