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@tabishali5961: One last look at the exercise in Alaska: Our pilot in action, flying side by side with a U.S. F-35. ✈️🇺🇸"

✈ ────────────────TABISH ALI
✈ ────────────────TABISH ALI
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Region: US
Friday 03 July 2026 17:39:42 GMT
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lluisasorrives1
Lluisa :
GUAY 😎
2026-07-03 17:54:27
0
i371782
i𝐢𝐭'𝐬 | 𝐒𝐚𝐢𝐟𝐢 𝐊𝐡𝐚𝐧 :
bravo
2026-07-03 17:43:56
0
adrianaz0503
adrianaz :
❤️❤️❤️
2026-07-03 18:01:08
0
ibna.hasan.shihab
⚔️⚔️Ibney Hasan Shihab⚔️⚔️ :
🥰🥰🥰
2026-07-03 18:18:00
0
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Sticky halloumi, harissa chickpeas and jalapeño hummus. Just the ultimate combination. Ready in under 10 minutes and perfectly prepable and a balance of protein, healthy fats and all the key vitamins and minerals we need to feel our best. 360kcal and 18g protein per bowl. You will need to make 4 bowls. Feel free to wait to add the avocado/ cook the halloumi until you are ready to eat. All other ingredients will hold for 4+ days 1 tin chickpeas, drained 1 tbsp Harrisa paste 1 tsp garlic granules 1 jar jalapeños 1 pot hummus of choice Handful spinach 2 handfuls of cherry tomatoes, cut in 1/2 1 medium avocado, diced Pomegranate seeds 250g block halloumi Chilli flakes Honey Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. In a fan sweat the chickpeas with 1 tbsp Harrisa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes. #healthyrecipes #healthymeals #mealprepideas
Sticky halloumi, harissa chickpeas and jalapeño hummus. Just the ultimate combination. Ready in under 10 minutes and perfectly prepable and a balance of protein, healthy fats and all the key vitamins and minerals we need to feel our best. 360kcal and 18g protein per bowl. You will need to make 4 bowls. Feel free to wait to add the avocado/ cook the halloumi until you are ready to eat. All other ingredients will hold for 4+ days 1 tin chickpeas, drained 1 tbsp Harrisa paste 1 tsp garlic granules 1 jar jalapeños 1 pot hummus of choice Handful spinach 2 handfuls of cherry tomatoes, cut in 1/2 1 medium avocado, diced Pomegranate seeds 250g block halloumi Chilli flakes Honey Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. In a fan sweat the chickpeas with 1 tbsp Harrisa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes. #healthyrecipes #healthymeals #mealprepideas

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