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Chargrilled haloumi and tomato chickpea salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Chickpea and tomato salad shines with salty haloumi cheese.
Ingredients:
  • 5.90 gm wholegrain mustard
  • 20.00 ml balsamic vinegar
  • 1 tsp fresh lemon thyme leaves
  • 54.60 gm olive oil
  • Salt & freshly ground pepper
  • 250g pkt haloumi cheese, cut into 1cm slices
  • 125g tomato
  • 1 small red capsicum, deseeded, sliced
  • 300g can chickpeas, rinsed, drained
  • 45g olive
  • 50g fresh baby rocket
Instructions:
  • Combine mustard, vinegar, thyme, and half of the olive oil in a small jug. Whisk until mixed thoroughly. Season with salt and pepper.
  • Heat a chargrill pan or barbeque plate over medium heat. Toss haloumi in a bowl with oil and cook on the pan for 1 minute each side until golden.
  • In a large salad bowl, combine tomatoes, capsicum, chickpeas, olives, and rocket. Drizzle with dressing and gently toss to coat. Serve the salad on plates and top with haloumi. Enjoy immediately.

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