Roasted tomato, chickpea & halloumi salad
A bright and fabulous tomato salad
Difficulty and servings
Serves 2 as a main or 4 as a starter
Preperation and cooking times
Ready in 30 mins- Heat the oven to 220C/fan 200C/gas 7. Put the onion in a large bowl with the vinegar and 2 tbsp olive oil. Put the tomatoes on a shallow baking tray cut-side up and season well. Cook for 20-25 minutes or until roasted and starting to blacken slightly at the edges.
- Grill the halloumi until golden brown on each side. Gently toss the chickpeas, parsley and tomatoes with the onion and dressing. Pile onto a platter and top with halloumi.
Know-how
You can make most of the elements of this salad ahead of time then just grill the halloumi before serving so it's warm and melting.
Per serving
665 kcalories, protein 35.5g, carbohydrate 28g, fat 46.4 g, saturated fat 20.3g, fibre 7.5g, salt 5.8 g
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4372/
Difficulty and servings
Serves 2 as a main or 4 as a starter
Preperation and cooking times
Ready in 30 minsIngredients
- ½ small red onion , finely sliced
- 1 tbsp red wine vinegar
- olive oil
- 400g small tomatoes , halved
- 1 x 250g block halloumi cheese , sliced
- 1 x 400g tin chickpeas
- flat-leaf parsley leaves from a large bunch
Per serving
665 kcalories, protein 35.5g, carbohydrate 28g, fat 46.4 g, saturated fat 20.3g, fibre 7.5g, salt 5.8 g


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28 January 2008
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