Mediterranean Chickpea & Halloumi Salad with Lemon Dressing
Halloumi slices are pan-seared until charred, mixed with chickpeas and salad, then dressed with lemon garlic oil.
- 400 g tinned chickpeas
- 200 g halloumi cheese
- 150 g mixed salad leaves
- 200 g cherry tomatoes
- 150 g cucumber
- 60 g red onion
- 20 g fresh parsley
- 1 whole lemon
- 60 ml extra virgin olive oil
- 1 whole garlic clove
- 3 g sea salt
- 2 g black pepper
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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
Drain and rinse the tinned chickpeas thoroughly under cold water.
- Step 2
Slice the halloumi into 1cm thick slices.
- Step 3
Prepare the dressing: mince the garlic clove and whisk together with 60ml extra virgin olive oil, juice of 1 lemon, sea salt, and black pepper in a small bowl.
- Step 4
Chop the cherry tomatoes in half, dice the cucumber into 1cm pieces, and thinly slice the red onion.
- Step 5
Heat a non-stick frying pan over medium-high heat. Once hot, add the halloumi slices and cook for 2–3 minutes per side until golden and slightly charred. Transfer to a plate.
- Step 6
In the same pan, add the drained chickpeas with a pinch of salt and cook for 3–4 minutes, stirring occasionally, until lightly toasted.
- Step 7
Place the mixed salad leaves in a large bowl. Add the tomatoes, cucumber, red onion, and toasted chickpeas.
- Step 8
Pour the lemon dressing over the salad and toss gently to combine.
- Step 9
Top with the warm halloumi slices and garnish with fresh chopped parsley.
- Step 10
Serve immediately.
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