Preheat the oven to 220°C / 425°F. Place the 3 bell peppers on a baking tray.

Roast the bell peppers for 25 min until softened and charred in places. Turn them once halfway through cooking.

Drain the canned chickpeas. Toss them with 1 tbsp olive oil and the smoked paprika.

Add the seasoned chickpeas to the baking tray for the final 10 min of roasting. Roast until lightly crisp.

Whisk 2 tbsp olive oil with the honey, lemon juice, and harissa in a large salad bowl. Taste the dressing and adjust the harissa if desired.

Dice the cooked beetroot and tomato. Thinly slice the red onion and finely chop the chives.

Heat the frying pan over medium-high heat. Grill the halloumi for 2 to 3 min per side until golden.

Tear or chop the roasted bell peppers into bite-size pieces. Add them to the bowl with the prepared dressing.

Add the beetroot, tomato, red onion, roasted chickpeas, walnuts, and chives to the salad bowl. Toss thoroughly to coat every ingredient in the dressing.

Tear or slice the grilled halloumi over the salad. Serve immediately while the halloumi and chickpeas are still warm.

Add the walnuts to the salad.

Add a little bit of chives.

With clean hands, mix the salad well so everything soaks up the sauce.