Grilled Halloumi and Herby Chickpea Salad with Lemon Vinaigrette
Chickpea and herb salad tossed with lemon oregano vinaigrette, topped with griddled halloumi cooked until deeply golden.
- 200 g Halloumi cheese
- 240 g Tinned chickpeas (drained and rinsed)
- 1 small Cucumber
- 150 g Cherry tomatoes
- ½ small Red onion
- 30 g Fresh parsley
- 15 g Fresh mint
- 2 tbsp Olive oil (for dressing)
- 2 tbsp Lemon juice
- 1 tsp Dried oregano
- 1 tsp Garlic powder
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare the vinaigrette: Whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
- Step 2
Prepare the salad base: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Roughly chop the parsley and mint.
- Step 3
In a large bowl, combine the rinsed chickpeas, chopped vegetables, and herbs. Pour half of the vinaigrette over the mixture and toss gently to coat. Set aside to marinate slightly.
- Step 4
Slice the halloumi into 1cm thick pieces.
- Step 5
Heat a dry griddle pan or frying pan over medium-high heat. Place the halloumi slices on the hot pan. Cook for 2-3 minutes per side until deeply golden brown and softened.
- Step 6
Divide the chickpea salad between two plates. Top each serving with the warm grilled halloumi slices.
- Step 7
Drizzle the remaining vinaigrette over the halloumi and serve immediately. This is a cold/warm plated dish.
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