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Chickpea, haloumi and rocket salad
Chickpea, haloumi and rocket salad
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Succulent char-grilled haloumi with sun-dried tomatoes enhances this exotic Middle Eastern dish.
Ingredients:
  • 31.50 gm lemon juice
  • 200g green beans, trimmed, cut into 4cm lengths
  • 400g can chickpeas, drained, rinsed
  • 1 1/2 tsp ground coriander
  • Pinch chilli flakes (optional)
  • 250g haloumi, thinly sliced
  • 100g baby rocket
  • 50g baby spinach
  • 12 sun-dried tomatoes, chopped
Instructions:
  • Combine lemon juice, 2 teaspoons oil, salt, and pepper in a sealed jar. Shake well to mix.
  • Boil beans in a saucepan for 1 to 2 minutes until tender, then cool in cold water and drain.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add chickpeas and cook for 2 to 3 minutes until heated through. Stir in coriander and chili (if using), cook for 1 to 2 minutes until fragrant, then transfer to a bowl.
  • Preheat a barbecue plate or chargrill over medium-high heat. Grill haloumi for 1 to 2 minutes on each side until golden brown.
  • Combine rocket, spinach, tomato, beans, haloumi, and chickpeas in a bowl. Drizzle with dressing and gently toss to mix. Serve and enjoy!

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