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
DIFFICULTY Easy
SERVES/MAKES 2

Nutrition:

  • calories 627
  • carbs 32
  • saturated fat 15
  • sugar 6
  • protein 24
  • fat 42
  • fibre 9
  • salt 3.1

Ingredients

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

Method

  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.