Warm Halloumi And 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.

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.

SPICED BULGUR, CHICKPEA & SQUASH SALAD

Steps:

• Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
• Meanwhile put the bulgur wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
• Let the bulgur wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach - the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.