Cherry tomato salad with grilled chickpeas and halloumi
In collaboration
with Savoura
with Savoura
- Preparation 35 min
- Cooking 15 min
- Servings 4 to 6
- Freezing I do not suggest
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Salad
- 4x 150g Savoura ‘Cerizo’ cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 1/2 cup mint leaves, finely chopped
- 2x 540 ml cans chickpeas, rinsed and drained
- Olive oil
- 2x 160 g herbed halloumi cheese
- Reusable BBQ baking sheet
Dressing
- 1/4 cup olive oil
- Zest and juice of 2 lemons
- 2 garlic cloves, finely chopped
- 1 tsp. dried parsley
- 1 tsp. dried oregano
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Preparation
- Place the tomatoes, onion, parsley and mint in a salad bowl.
- In a large frying pan over high heat, drizzle with olive oil, add the chickpeas and season with salt and pepper. Cook for 7 to 8 minutes, or until golden brown. Add more oil if necessary. Pour into a baking tray, leave to cool for 10 minutes and add to the salad bowl.
- Preheat the BBQ to maximum power and lay out the baking sheet. Cook halloumi cheese for 5 to 6 minutes per side, or until nicely grilled. Allow to cool for 5 minutes before slicing and adding to the salad.
- Place dressing ingredients in a bowl, season with salt and pepper and whisk. Add to salad and toss!