Cherry tomato salad with grilled chickpeas and halloumi

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

Ads

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

Ads

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!