Ingredients   
3 nectarines, sliced
4 tomatoes, sliced (or 1 cup cherry tomatoes, halved)
1 handful mint leaves, roughly chopped
1 clove garlic, crushed
1x 400g can chickpeas, drained
100g haloumi cheese
2 tablespoons olive oil
Pinch salt & pepper

Method   

In a bowl, combine the chickpeas with 1 tablespoon of olive oil, garlic, salt and pepper

Heat a pan over medium heat. Add the chickpeas and gently shake the pan every minute or so for 5-10 minutes until chickpeas are golden. Set aside

Heat another pan over medium heat and add 1 tablespoon of olive oil. Place in the nectarine slices and haloumi. Grill them for 1-2 minutes each side or until lightly golden

To serve, combine the chickpeas, tomatoes, haloumi and nectarines on a serving platter. Sprinkle with mint leaves.