Crispy Halloumi & Chickpea Skillet with Lemon Herbs
Pan-fried halloumi with chickpeas and cherry tomatoes, cooked with olive oil, garlic, spinach, lemon and oregano.
- 400 g halloumi cheese
- 800 g tinned chickpeas
- 300 g cherry tomatoes
- 150 g fresh spinach
- 2 whole lemon
- 20 g fresh oregano
- 60 ml olive oil
- 3 whole garlic cloves
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["Drain and rinse chickpeas, then pat completely dry with kitchen paper.","Cut halloumi into 1cm thick slices.","Heat 30ml olive oil in a large non-stick frying pan over medium-high heat.","Add chickpeas to the hot pan and fry for 5-6 minutes, stirring occasionally, until golden and crispy.","Push chickpeas to one side of the pan and add halloumi slices to the empty space.","Fry halloumi for 2-3 minutes per side until golden brown and crispy.","Add halved cherry tomatoes and minced garlic to the pan, cooking for 2 minutes until tomatoes start to soften.","Add spinach leaves and cook for 1 minute until just wilted.","Remove from heat and squeeze over juice of 2 lemons.","Drizzle with remaining olive oil and scatter over roughly chopped fresh oregano.","Season with black pepper and serve immediately while halloumi is still crispy."]
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