
Roasted Tomato, Chickpea & Halloumi Salad
- Serves : 2
- Type : Lunch
This healthy and filling halloumi salad is perfect for picnics and garden parties.
Ingredients
- ½ red onion
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 large courgette halved lengthways, thickly sliced
- 400g small tomatoes halved
- 250g halloumi cheese sliced
- 400g tin chickpeas rinsed
- chilli oil or olive oil to drizzle
- large handful flat-leaf parsley, leaves only
Method
-
Put the onion, vinegar and 2 tbsp olive oil in a large bowl. Set aside.
-
Heat the oven to 220°C/425°F. Put the courgettes and the tomatoes (cut side up) on baking tray, season well and cook for 25 minutes or until roasted and beginning to blacken at the edges.
-
Warm the grill. Drizzle the halloumi with a little chilli oil and grill until golden brown on each side.
-
Gently toss the chickpeas, parsley, roasted tomatoes and courgettes with the onion mixture.
-
Divide between plates and top with halloumi. Serve with a green salad and crusty bread.
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