Beautiful char-grilled haloumi cheese and sun-dried tomatoes add authentic flavour to this Middle Eastern recipe.
- Place lemon juice and 2 teaspoons oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Cook beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Refresh under cold water. Drain.
- Heat remaining oil in a large frying pan over medium-high heat. Add chickpeas. Cook for 2 to 3 minutes or until heated through. Add coriander and chilli (if using). Cook for 1 to 2 minutes or until fragrant. Transfer to a bowl.
- Heat a barbecue plate or chargrill over medium-high heat. Cook haloumi for 1 to 2 minutes each side or until golden.
- Place rocket, spinach, tomato, beans and haloumi in bowl with chickpeas. Add dressing. Toss gently to combine. Serve.
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