Halloumi and Chickpea Salad

As I write this post we’re just about eeking the last few days of summer out of the year here in the UK and so there still some time to add  some deliciously refreshing salads into your life.  Of course if you’re in warmer climates you can enjoy this any time of the year!  I love the combination of the nice warm vegetables and halloumi alongside the crunchy leaves – scrumptious!

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Halloumi and Chickpea Salad

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Prep Time

5 Mins

Cook Time

20 Mins

Servings

People MetricUS Imperial

Ingredients

• 1/2 red onion Sliced
• 1 Tbsp Apple cider or red wine vinegar
• 1 Tbsp olive oil
• 1 courgette Sliced
• 300 G Cherry tomatoes Halved
• 250 G halloumi
• 5-6 Handfuls Washed kale
• 1 Tin chickpeas Drained and rinsed
• 1 avocado Peeled and sliced
• 1 Handful fresh parsley Chopped

Prep Time 5 Mins Cook Time 20 Mins Servings People MetricUS Imperial Ingredients 1/2 red onion Sliced 1 Tbsp Apple cider or red wine vinegar 1 Tbsp olive oil 1 courgette Sliced 300 G Cherry tomatoes Halved 250 G halloumi 5-6 Handfuls Washed kale 1 Tin chickpeas Drained and rinsed 1 avocado Peeled and sliced 1 Handful fresh parsley Chopped

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Instructions

1. Preheat the oven to around 180oC.
2. Soak the sliced onion in the vinegar and olive oil and set aside.
3. Roast the sliced courgette and tomatoes in the oven for around 20 minutes.
4. Meanwhile, slice and griddle the halloumi in a griddle or frying pan until just browned on each side.
5. Place the kale in a large serving dish, pour the onion mixture on top and scrunch into the leaves with your hands.
6. Throw the chickpeas and avocado in and give it a good mix.
7. When they’re ready, add the vegetables and then place the halloumi and parsley on top and serve.

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