½ small red onion, diced
juice ½ lemon
1 small clove garlic, finely chopped
250g cherry tomatoes, roasted
1 block haloumi, sliced
1 tin chickpeas, drained
small bunch flat leaf parsley, chopped
You could make up the chickpea part in advance and just add rocket and tomatoes to serve with the haloumi, the chickpea marinade will dress the salad.
Click here for a simple roasted cherry tomato recipe.
Chickpea and Haloumi SaladOne of my favourite salads ever.
Combine the chickpeas, lemon juice, garlic, parsley and red onion with 1 tbsp olive oil and some seasoning, stir well and set aside to marinade.
Spread the rocket over a large plate, top with the chickpeas and sprinkle over the tomatoes. Heat a frying pan or griddle pan and fry the haloumi on both sides for a few minutes, lay over the top of the salad and eat immediately.