Chickpea, Cucumber & Grilled Halloumi Ponzu Salad

1. **Prepare the Ponzu Sauce:** In a small bowl, whisk together 1/2 cup soy or tamari sauce, 1/2 cup fresh lime juice (or a mix of lime, grapefruit, or orange, such as “naranja agria”), 2 tablespoons mirin, 1/2 teaspoon red pepper, and the zest of 1/2 large lemon until well combined. Set aside.
2. **Prepare the Halloumi/Feta:** Slice the halloumi or feta cheese into 1-inch squares or rectangles. Pat the cheese dry thoroughly with a kitchen towel or cheesecloth to remove excess moisture; this helps ensure a golden and crispy finish.
3. **Cook the Halloumi/Feta:** Bring a skillet or nonstick cooking pan to medium-high heat and add 3 tablespoons of olive oil (or a neutral, high-heat avocado oil). Once the oil is hot, add the sliced cheese. Cook for approximately 2-3 minutes per side, until golden brown and crispy. Remove from heat.
4. **Assemble the Salad:** In a large bowl, combine the sliced cucumbers (3 Persian or 1 English), the can of chickpeas (drained), a handful of fresh dill, a handful of fresh parsley, and 1/2 cup chopped cherry tomatoes.
5. **Finish and Serve:** Add the pan-fried halloumi or feta cheese to the salad bowl. Drizzle generously with the prepared homemade ponzu sauce. Toss gently to combine all ingredients. Serve immediately and enjoy.