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.