Chickpea, haloumi and rocket salad

Recipes / Salads

Beautiful char-grilled haloumi cheese and sun-dried tomatoes add authentic flavour to this Middle Eastern recipe.

Recipe «Chickpea, haloumi and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp lemon juice, 1 tbsp olive oil, 200g green beans, trimmed, cut into 4cm lengths, 400g can chickpeas, drained, rinsed, 1 1/2 tsp ground coriander , Pinch chilli flakes, 250g haloumi, thinly sliced, 100g baby rocket , 50g baby spinach, 12 sun-dried tomatoes, chopped.

Ingredients:

  • 1 1/2 tbsp lemon juice 
  • 1 tbsp olive oil 
  • 200g green beans, trimmed, cut into 4cm lengths 
  • 400g can chickpeas, drained, rinsed 
  • 1 1/2 tsp ground coriander 
  • Pinch chilli flakes 
  • 250g haloumi, thinly sliced 
  • 100g baby rocket 
  • 50g baby spinach 
  • 12 sun-dried tomatoes, chopped 

Instructions

  1. Place lemon juice and 2 teaspoons oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  2. Cook beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Refresh under cold water. Drain.
  3. 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.
  4. Heat a barbecue plate or chargrill over medium-high heat. Cook haloumi for 1 to 2 minutes each side or until golden.
  5. Place rocket, spinach, tomato, beans and haloumi in bowl with chickpeas. Add dressing. Toss gently to combine. Serve.