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