Halloumi And Roasted Chickpea Salad Recipes

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.

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.