Grilled Halloumi with Roasted Red Pepper, Chickpea Salad and Garlic Vinaigrette
Griddled halloumi with a salad of chickpeas, cherry tomatoes and roasted red pepper, dressed in garlic, vinegar, olive oil, oregano, salt and pepper.
- 150 g halloumi cheese
- 100 g roasted red pepper from jar
- 150 g tinned chickpeas
- 80 g mixed salad leaves
- 100 g cherry tomatoes
- 2 cloves garlic cloves
- 1 tbsp red wine vinegar
- 20 ml olive oil
- 1 g dried oregano
- 2 g sea salt
- 1 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Make vinaigrette: mince garlic finely. Whisk together minced garlic, red wine vinegar, olive oil, oregano, salt, and pepper in a small bowl. Set aside.
- Step 2
Step 2: Drain and rinse tinned chickpeas. Halve cherry tomatoes. Slice roasted red pepper into strips.
- Step 3
Step 3: In a bowl, combine salad leaves, cherry tomatoes, red pepper strips, and chickpeas. Drizzle with half the vinaigrette and toss gently.
- Step 4
Step 4: Heat a griddle pan or frying pan over medium-high heat until very hot (about 2 minutes).
- Step 5
Step 5: Slice halloumi into 8mm thick slices. Place directly on hot griddle without oil.
- Step 6
Step 6: Grill halloumi for 2 minutes on first side until golden char marks appear. Flip and grill for 2 minutes on second side until golden.
- Step 7
Step 7: Arrange salad on a plate. Top with grilled halloumi slices. Drizzle remaining vinaigrette over halloumi.
- Step 8
Step 8: Squeeze fresh lemon juice over the plate and serve immediately while halloumi is warm.
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