Warm Halloumi Salad With Chick Peas & Lime

Is it still February? Just? Phew! Then here is my second salad of the year, just in time. This is a lovely warm and comforting salad with just enough zing to keep it fresh tasting. Halloumi is one of my most favourite cheeses, and it's the one way that I can guarantee I'll get a salad down my kids necks ;)

So, c'mon #getyoursaladon

Warm Halloumi Salad with Chick Peas & Lime

Ingredients (makes two main salads):

  • 100g green beans, washed & trimmed
  • 400g tin chickpeas, drained & rinsed
  • 1 lime, juice & zest
  • 4 tbsp extra virgin olive oil
  • 1 red chilli, deseeded & finely sliced
  • 1/2 red onion, sliced into thin wedges
  • 100g cherry tomatoes, halved
  • 70g rocket leaves
  • 225g halloumi, sliced (light works well)
  • sea salt
  • freshly ground black pepper

Method:

  1. Cook the beans in a pan of boiling water for approx 2 minutes before adding the chick peas. Cook together for another minute, or until the beans are just tender.
  2. Meanwhile, make your dressing by whisking the lime juice, lime zest, sliced chilli and 3tbsp of the olive oil. Season to taste and set aside.
  3. Drain your beans and chickpeas and return to the pan. Immediately pour over the dressing and toss to combine.
  4. Next up, in a small bowl cover your sliced onion wedges with boiling water to soften - leave for about 5 minutes before draining and stirring into the bean mixture along with the tomatoes and rocket. Toss to combine every thing together, before dividing between two large salad bowls.
  5. Meanwhile, heat the remaining oil in a frying pan over a medium to high heat. When hot, add your halloumi and fry for 1-2 minutes on each side until golden.
  6. Add to the salad & serve.

Enjoy and be sure to check out our January Salads #getyoursaladon

Lucy made a Blood orange, Mozzarella & Radicchio Salad with Sourdough Croutonswhilst I made aKale & Quinoa Salad with Pomegranate, Apple & Feta- both deelish!