Warm halloumi, chickpea & lime salad

Warm halloumi, chickpea & lime salad

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(10 ratings)

Prep: 10 mins Cook: 12 mins

Easy

Serves 2
Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal627
  • fat42g
  • saturates15g
  • carbs32g
  • sugars6g
  • fibre9g
  • protein24g
  • salt3.1g
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Ingredients

  • 100g green bean, trimmed
  • 400g can chickpea, drained and rinsed
  • zest and juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp extra-virgin olive oil
  • ½ red chilli, deseeded and finely sliced
  • ½ red onion, sliced into thin wedges
  • 2 ready-roasted pepper from a jar, drained and sliced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 100g cherry tomato, halved
  • large handful rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 140g halloumi cheese, sliced

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.

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Comments (10)

russell_b21's picture

Its got some really good flavours. Lime, chilli. Combine it with some extra peppery rockette and its great. I gave the red onion a miss but sprinkled sumac on the finished salad before I tossed the salad. Sprinkling some genuine Hungarian Paprika on the haloumi as it was frying added a little something. Tasted fabulous in winter!

coconatalie's picture
5

I made this the other week (Autumn/Winter) when I was for some reason craving something lime-flavoured. I was really impressed with it! The lime-y flavour is really tasty. This is going to sound silly, but this was pretty much the first time that I enjoyed eating a chickpea that looked like a chickpea. While halloumi is obviously delicious, it certainly wasn't the only think I enjoyed about this meal.

I didn't have any roasted peppers, so I stuck some frozen peppers in with the chickpeas. I wasn't expecting that to work very well, but it did. Also, I didn't have any fresh chilli, so I put a few chilli flakes into the dressing, which seemed to work fine (the salad was spicy but not too spicy). I also fried the onion first (I'm not a big fan of raw onion), then fried the halloumi in the same pan later.

I was worried while I was frying the halloumi that everything else would go cold, but I needn't have worried.

I'll definitely be making this again!

amy_natalia's picture
5

This is perfect for a warm sunny day when not much cooking is required. The taste left in your mouth afterwards from the lime dressing is very fresh and nice :)

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
4

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
3

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
5

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
5

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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