Warm halloumi, chickpea & lime salad

Warm halloumi, chickpea & lime salad

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
627
protein
24g
carbs
32g
fat
42g
saturates
15g
fibre
9g
sugar
6g
salt
3.1g

Ingredients

  • 100g green beans, trimmed
  • 400g can chickpeas, drained and rinsed
  • zest and juice 1 lime
  • 4 tbsp extra-virgin olive oil
  • ½ red chilli, deseeded and finely sliced
  • ½ red onion, sliced into thin wedges
  • 2 ready-roasted peppers from a jar, drained and sliced
  • 100g cherry tomatoes, halved
  • large handful rocket
  • small bunch parsley, chopped
  • 140g halloumi cheese, sliced

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2012

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Comments

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shazzano1's picture

I made this last night. Lovely and tasty. Definitely do this in the summer I didn't pour hot water on the onions as I like onions and tomatoes together.

Sharon

Hannahmcd's picture

I forgot the chickpeas, added some new potatoes omitted the onion and roasted my own peppers. Absolutely lovely salad- filling, colourful and really tasty.

lozenge's picture

This was absolutely delicious for a summery dinner, I used griddles asparagus spears rather than the green beans and I thought that blanching the onions made all the difference.
I'll be making this again as it was quick, easy, looks impressive and was totally delish

hannahspruijt's picture
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Scrumptious for a sunny lunch! But I did make changes - roasted half a red pepper and red onion with some courgette as I had it in the fridge, and don't really like raw onion (don't think blanching makes a huge difference). Chucked chunks of halluomi in with the roasty beg for the last 15 mins and they go nice and golden without having to fry. Tossed together with everything else in the lovely dressing...YUM.

jweg1210's picture
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Mmmnyeh. This was good for a healthy change but wouldn't make again. The chickpeas and the other ingredients didn't blend well enough. Plus blanching the onion didn't take any of the bite out so now have bad, bad breath!

whensdinner's picture
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SO GOOD. Full of flavour and the chickpea and lime salad feels so healthy that you can justify the delicious fried halloumi. Yum.

quincepip's picture
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Loved this. I made it without the chilli as I was sharing with a toddler, and also left out the rocket so I could chuck it all in a big salad tub for a picnic in the park. It worked a treat, will definitely make again.

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