Roast Chickpea, Tomato and Halloumi Salad
This salad is a mixture of all my favourite things at this time of year - sweet cherry tomatoes roasted until they burst and caramelise, fresh and crispy little gem lettuces and a dressing made with juicy, tangy lemon juice.
There's also chickpeas which are roasted until almost crunchy on the outside and the ever-delicious halloumi, which is fried until crisp and golden but still gooey in the centre. Great for a quick and light supper on a warm evening or perfect for lunches packed up the next day, this is a recipe that you will go to again and again!
Roast Chickpea, Tomato and Halloumi Salad
Serves 4
400g tin of chickpeas, drained
300g cherry tomatoes, halved
2 tsp oil, plus extra for frying
1 tsp smoked paprika
200g halloumi cheese, cut into 1 cm thick strips
1 little gem lettuce, finely chopped
2 large carrots, peeled and grated
½ red onion, finely sliced
sea salt and freshly ground black pepper
For the dressing:
3 tbsp olive oil
½ lemon, juice only
1 tbsp sherry vinegar
1 tsp English mustard
1 tsp garlic powder
Preheat the oven to 200C.
Place the chickpeas and tomatoes in a roasting tin and drizzle over the oil. Season with salt and pepper and sprinkle over the paprika; toss to coat. Roast in the pre-heated oven for 40 minutes, or until the tomatoes have shrunk and become caramelised.
Whisk together all the dressing ingredients in a large bowl and set aside.
Heat a little oil in a large frying pan over a medium-high heat and add the halloumi strips. Season with pepper and fry on both sides until golden brown. Remove from the pan and set aside.
Add the lettuce, carrot, red onion, tomatoes and chickpeas to the bowl and mix until all the ingredients are coated.
Pile the salad onto plates and then top with the halloumi strips.
There's also chickpeas which are roasted until almost crunchy on the outside and the ever-delicious halloumi, which is fried until crisp and golden but still gooey in the centre. Great for a quick and light supper on a warm evening or perfect for lunches packed up the next day, this is a recipe that you will go to again and again!
Roast Chickpea, Tomato and Halloumi Salad
Serves 4400g tin of chickpeas, drained
300g cherry tomatoes, halved
2 tsp oil, plus extra for frying
1 tsp smoked paprika
200g halloumi cheese, cut into 1 cm thick strips
1 little gem lettuce, finely chopped
2 large carrots, peeled and grated
½ red onion, finely sliced
sea salt and freshly ground black pepper
For the dressing:
3 tbsp olive oil
½ lemon, juice only
1 tbsp sherry vinegar
1 tsp English mustard
1 tsp garlic powder
Preheat the oven to 200C.
Place the chickpeas and tomatoes in a roasting tin and drizzle over the oil. Season with salt and pepper and sprinkle over the paprika; toss to coat. Roast in the pre-heated oven for 40 minutes, or until the tomatoes have shrunk and become caramelised.
Whisk together all the dressing ingredients in a large bowl and set aside.
Heat a little oil in a large frying pan over a medium-high heat and add the halloumi strips. Season with pepper and fry on both sides until golden brown. Remove from the pan and set aside.
Add the lettuce, carrot, red onion, tomatoes and chickpeas to the bowl and mix until all the ingredients are coated.
Pile the salad onto plates and then top with the halloumi strips.
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