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Recipe by olive magazine

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1. 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.
2. 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.

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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• jvcg

  28 January 2008

  jvcg rated and commented on this recipe

  

  I loved this salad and so did my meat eating husband. There is just something very special about this combination of ingredients. It goes well with a green salad.

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• Abbie

  17 August 2008

  Abbie rated and commented on this recipe

  

  This is delicious, so easy to cook and looks wonderful on the plate. YUMMO

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• Kerry

  23 October 2008

  Kerry rated and commented on this recipe

  

  Fabulous! I heated the onion and chickpeas with the oil and vinegar before combining the remaining ingredients. The caramalised tomatoes were delicious. I will certainly make this again.

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Ingredients

• 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

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Difficulty and servings

Serves 2 as a main or 4 as a starter

Preperation and cooking times

Ready in 30 mins

Ingredients

• 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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