A simple satisfying vegetarian salad, warming for a winter’s evening
Prep:5 mins Cook:10 mins
Nutrition per serving
1 tbsp olive oil
1 chilli, deseeded and finely chopped, or half tsp chilli powder
2 tsp finely chopped fresh root ginger
400g can chickpeas, rinsed and drained
200g bag baby spinach
3 red peppers from a jar or deli counter
half 250g pack halloumi cheese, drained
juice 1 lemon
Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.
Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.
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