Warm halloumi, chickpea & lime salad

Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese

  • Prep:10 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 627
  • fat 42g
  • saturates 15g
  • carbs 32g
  • sugars 6g
  • fibre 9g
  • protein 24g
  • salt 3.1g


  • 100g green beans, trimmed
  • 400g can chickpeas, 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 tomatoes, halved
  • large handful rocket
  • small bunch parsley, chopped
  • 140g halloumi cheese, sliced


  1. 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.

  2. 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.

  3. 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.

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