Crispy halloumi, chickpea and tomato salad
Golden squeaky halloumi on a lemony chickpea, cucumber and cherry tomato salad. A lunch that actually fills you up. Ready in 15 minutes.
- Prep
- 8 min
- Cook
- 6 min
- Serves
- 2
- Per serve
- 610 kcal
Ingredients
Method
Put the sliced red onion in a large salad bowl with the lemon juice and a pinch of salt. Leave it to soften while you prep everything else; it takes the harsh edge off.
Add 2 tablespoons of the olive oil, the oregano and honey to the bowl and whisk into a dressing with the onion.
Add the chickpeas, tomatoes, cucumber and spinach and toss well. Season with pepper.
Pat the halloumi dry. Heat the remaining oil in a nonstick skillet over medium-high heat and fry the halloumi until deep golden, about 2 to 3 minutes each side.
Pile the salad onto plates, top with the hot halloumi and serve straight away with lemon wedges. Halloumi goes rubbery as it cools, so don't let it sit.
Tips
- Don't add salt to the salad until you've tasted it with the halloumi, which is already salty.
- Swap the chickpeas for white beans or lentils if that's what's in the pantry.
