Halloumi And Chickpea Salad Recipes

WARM HALLOUMI AND CHICKPEA SALAD

Steps:

• Place the drained chickpeas into a mixing bowl. Add the celery, red pepper, coriander and cumin and season generously. Mix well and then add the lime juice. Mix again and place to one side. Add the olive oil to a small roasting dish. Add the cherry tomatoes and the oregano and season with salt and pepper. Crush an unpeeled garlic clove with a pestle or end of a rolling pin and add to the pan. Ensure all the tomatoes are coated with the oil and seasoning. Roast at 200° for 20 minutes. Lightly oil a frying pan (preferably a ridged, cast iron one) and fry the halloumi until golden on both sides. To assemble the salad, divide up the chickpea mix between the bowls. Top with a handful of salad leaves and spoon the roasted tomatoes over the leaves. Arrange the halloumi slices on top and eat straightaway.

SPICED LENTIL AND CHICKPEA SALAD WITH HALLOUMI

Steps:

• Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.
• Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.
• Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.
• Toss the chickpeas and 1 /2 the herbs into the lentil mixture.
• Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.

HALLOUMI AND BEETROOT SALAD

Steps:

• Assemble the beetroot and cherry tomatoes on top of the salad leaves, sprinkling the pine nuts and finely chopped onion over.
• Mix all the dressing ingredients together in a small jar.
• Heat grill pan until medium hot then brown each side of the halloumi cheese slices.
• Place the halloumi slices on top of the salad and drizzle the dressing over.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.

WARM HALLOUMI, CHICKPEA & LIME SALAD

Steps:

• Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
• Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
• Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

HALLOUMI AND ROASTED CHICKPEA SALAD

Steps:

• Heat your oven to 180°C.
• Start by slicing your onion into thin slices, halving your cherry tomatoes and breaking down your broccoli into florets. Also slice your halloumi, then drain and rinse your chickpeas.
• Put the onion, tomatoes, broccoli and chickpeas onto a large oven tray and then drizzle with the oil, season liberally and lightly squeeze some juice from your lemon half over it all. Slice up your lemon and chuck the pieces in the tray too. Get in there with your hands and mix it all together to ensure everything is mixed and coated.
• Slide into the centre of the oven for 25-30 minutes until the broccoli is cooked and starting to blacken on the edges.
• About 4-5 minutes before the tray is ready, put the butter in a frying pan and put on a medium heat. When it's melted and bubbling add in your halloumi. Cook for about 30 seconds to a minute on each side (until golden). Remove the pan from the heat.
• Take the tray from the oven, sprinkle over the sesame seeds, add the halloumi on top and serve immediately.

HALLOUMI WITH CHICKPEA SALSA & COUSCOUS

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

HALLOUMI AND CHICKPEA SALAD

Steps:

• Preheat the oven to around 180oC.
• Soak the sliced onion in the vinegar and olive oil and set aside.
• Roast the sliced courgette and tomatoes in the oven for around 20 minutes.
• Meanwhile, slice and griddle the halloumi in a griddle or frying pan until just browned on each side.
• Place the kale in a large serving dish, pour the onion mixture on top and scrunch into the leaves with your hands.
• Throw the chickpeas and avocado in and give it a good mix.
• When they're ready, add the vegetables and then place the halloumi and parsley on top and serve.

ROASTED TOMATO, CHICKPEA & HALLOUMI SALAD

Steps:

• Put the onion, vinegar and 2 tbsp olive oil in a large bowl. Set aside.
• Heat the oven to 220°C/425°F. Put the courgettes and the tomatoes (cut side up) on baking tray, season well and cook for 25 minutes or until roasted and beginning to blacken at the edges.
• Warm the grill. Drizzle the halloumi with a little chilli oil and grill until golden brown on each side.
• Gently toss the chickpeas, parsley, roasted tomatoes and courgettes with the onion mixture.
• Divide between plates and top with halloumi. Serve with a green salad and crusty bread.