Olive Oil	tbsp
Chickpeas	g
Zucchini
Corn	g
Shallots
Fresh Ginger	cm
Garlic Clove
Yellow Curry Paste	tbsp
Coconut Milk	ml
Tahini Paste	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Halloumi Cheese	g
Rice Noodles	g
Salt & Pepper to taste
Toppings
Cucumber
Sesame Seeds

1. Drain and wash the corn and chickpeas. Peel and slice the shallots and the garlic. Wash and slice the zucchini. Peel and grate the ginger.
2. Place the larger pot over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove ½ of chickpeas and reserve for topping.
3. In the pot, add the zucchini, corn, shallots, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes. Stir in the curry paste and cook for about 1 minute. Add the coconut milk, and the tahini. Stir to combine, bring to simmer over medium heat, cook 5-10 minutes.
4. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest.
5. Meanwhile, cut halloumi in 3-4 slices. Place the pan over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the halloumi slices and cook until golden, about 3 minutes per side. Remove from the pan.
6. Cook the rice noodle according to the package instructions.
7. To serve, divide the rice noodles among bowls and spoon the curry overtop. Top with halloumi, crispy chickpeas, and cucumbers.

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