Name: Warm halloumi, chickpea & lime salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 100g green bean trimmed; 400g can chickpea 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 tomato halved; large handful rocket; small bunch parsley chopped; 140g halloumi cheese sliced

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Warm halloumi, chickpea & lime salad

Warm halloumi, chickpea & lime salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 4.6 out of 5.24 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g green bean

trimmed
400g can chickpea

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 tomato

halved
large handful rocket
small bunch parsley

chopped
140g halloumi cheese

sliced

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Nutrition: per serving

kcal627
fat42g
saturates15g
carbs32g
sugars6g
fibre9g
protein24g
salt3.1g

Method

step 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.
step 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.
step 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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A star rating of 4.6 out of 5.24 ratings

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