Warm halloumi, chickpea & lime salad

10-30 minutes 2 servings 4 of five a day 800 kcal or less cypriot fibre five a day folate four of five a day fried cheese greek greek cheese main salad mains make it tonight midweek quick supper for two tea for two veggie vitamin c work night worknight

N/A

Source

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

Method

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.

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.

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.