Warm Pesto, Chickpea and Cannellini Bean Salad with Halloumi (Vegetarian)
There's something so satisfying and comforting about warm pulses, like the chickpeas and beans used in this recipe, making them perfect for this time of year - although they're available in tins year-round so enjoy this whenever you want!
Making your own pesto is the work of seconds and the difference in freshness and flavour is undeniable. I gave this salad a bit of crunch and excitement with fried halloumi and a sprinkling of sunflower seeds but you could make this lighter if you swap the halloumi for feta, or vegan if you lose the cheese, or meaty with some crispy bacon.
Warm Pesto, Chickpea and Cannellini Bean Salad with Halloumi
Serves 2
1 garlic clove, crushed
25g fresh basil
10g parmesan, grated
1 lemon, zest and juice
35ml olive or rapeseed oil, plus a little extra
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin cannellini beans, drained and rinsed
80g halloumi, sliced
2 large handfuls rocket
2 tsp pumpkin seeds
sea salt and freshly ground black pepper
Put the garlic, basil, parmesan, lemon zest and juice, and 35ml of oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
Put the chickpeas and beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through and the liquid mostly evaporated.
Meanwhile, heat a non-stick frying pan over a medium-high heat with a small drizzle of oil and fry the halloumi slices for 5-6 minutes, turning halfway, until crisp and golden.
Put a handful of rocket onto each plate and top with the pesto beans, the halloumi slices and a sprinkle of pumpkin seeds.
Making your own pesto is the work of seconds and the difference in freshness and flavour is undeniable. I gave this salad a bit of crunch and excitement with fried halloumi and a sprinkling of sunflower seeds but you could make this lighter if you swap the halloumi for feta, or vegan if you lose the cheese, or meaty with some crispy bacon.
Warm Pesto, Chickpea and Cannellini Bean Salad with Halloumi
Serves 2
1 garlic clove, crushed
25g fresh basil
10g parmesan, grated
1 lemon, zest and juice
35ml olive or rapeseed oil, plus a little extra
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin cannellini beans, drained and rinsed
80g halloumi, sliced
2 large handfuls rocket
2 tsp pumpkin seeds
sea salt and freshly ground black pepper
Put the garlic, basil, parmesan, lemon zest and juice, and 35ml of oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
Put the chickpeas and beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through and the liquid mostly evaporated.
Meanwhile, heat a non-stick frying pan over a medium-high heat with a small drizzle of oil and fry the halloumi slices for 5-6 minutes, turning halfway, until crisp and golden.
Put a handful of rocket onto each plate and top with the pesto beans, the halloumi slices and a sprinkle of pumpkin seeds.
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