Happy Friday everyone! It’s a grey and miserably wet old day here in Sydney today so I thought I’d create a little sunshine of my own to help brighten the mood. I think I didn’t too badly with this gorgeous Chickpea and tomato salad with grilled halloumi. What do you think?
This is one of my favourite salads, which I find myself making at least once every week or so when I want a quick and healthy meal. There’s typically a tin or two of chickpeas in my pantry, and plenty of tomatoes and parsley at hand so I can usually throw it together in next to no time at all.
To make the salad a little more substantial, I often include grilled halloumi. Personally, I’m a big fan of halloumi (which might have something to do with why there isn’t more in my photos today)! I kind of think it’s a bit like bacon… in that everything tastes better with it! Well to me it does anyway. But if you’re not a fan of halloumi, the salad is still delicious without it.
I’ve used a mix of basil and flat leaf parsley for the salad today, but I often make it with just parsley. Depending on your preferences, feel free to experiment with your herbs and salad greens until you find your perfect combination!
Hopefully this has brightened your day a little. Enjoy the rest of it and have a wonderful weekend x
- 200g cherry or plum tomatoes, halved
- 400g tinned chickpeas, rinsed and drained
- a big handful of flat leaf parsley, roughly chopped
- a big handful of basil leaves, roughly leaves
- 2 spring onions (scallions), thinly sliced
- 1-1½ tbsp extra virgin olive oil
- ½ – 1 tbsp white wine vinegar
- 100g halloumi, sliced
- sea salt and cracked pepper to taste
- Place the tomatoes, chickpeas, parsley, basil and spring onions in a salad bowl.
- Drizzle the extra virgin olive oil and white wine vinegar over the salad ingredients in the bowl and toss.
- Brush a griddle pan with oil and place it over a medium heat.
- When hot, add the halloumi slices and cook for about 30 seconds on each side, or until lovely golden brown stripes form on each side.
- Arrange the halloumi slices on top of the salad and season with salt and pepper.