Grilled halloumi salad with cherry tomatoes and chickpeas

Savoura
In collaboration
with Savoura
  • Preparation 35 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Salad

  • 4 packs (150 g / 5.3 oz each) Savoura « Cerizo » cherry tomatoes, halved
  • ½ small red onion, finely chopped
  • ½ cup (125 ml) fresh parsley, finely chopped
  • ½ cup (125 ml) fresh mint leaves, finely chopped
  • 2 cans (540 ml / 19 oz each) chickpeas, rinsed and drained
  • Olive oil
  • 2 packs (160 g / 5.6 oz each) halloumi cheese with fine herbs
  • Reusable BBQ grilling sheet

Lemon dressing

  • ¼ cup (60 ml) olive oil
  • Zest and juice of 2 lemons
  • 2 garlic cloves, finely chopped
  • 1 teaspoon (5 ml) dried parsley
  • 1 teaspoon (5 ml) dried oregano

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Preparation

  • Put the cherry tomatoes, red onion, parsley and mint in a large salad bowl.
  • Set a large frying pan over high heat, add a good drizzle of olive oil, then the drained chickpeas. Season with salt and pepper. Cook 7 to 8 minutes, until they’re deeply golden, adding a little more oil if the pan goes dry. Spread them on a baking sheet, let them cool 10 minutes, then add them to the bowl.
  • Preheat the BBQ to maximum and lay the reusable grilling sheet on the grate. Grill the halloumi 5 to 6 minutes per side, until well marked. Let it rest 5 minutes, then cut it into large pieces and add it to the salad.
  • Whisk the dressing ingredients together in a bowl with salt and pepper. Pour over the salad and toss right before serving.