1 tbsp olive oil + extra for greasing the frying pan
200 g cherry tomatoes
1clove of garlic, partly crushed
Mixed green salad leaves (e.g. spinach, watercress and rocket) Allow one handful per portion.
250 g halloumi cut into 8 slices
Place the drained chickpeas into a mixing bowl. Add the celery, red pepper, coriander and cumin and season generously.
Mix well and then add the lime juice. Mix again and place to one side.
Add the olive oil to a small roasting dish. Add the cherry tomatoes and the oregano and season with salt and pepper. Crush an unpeeled garlic clove with a pestle or end of a rolling pin and add to the pan. Ensure all the tomatoes are coated with the oil and seasoning. Roast at 200° for 20 minutes.
Lightly oil a frying pan (preferably a ridged, cast iron one) and fry the halloumi until golden on both sides.
To assemble the salad, divide up the chickpea mix between the bowls. Top with a handful of salad leaves and spoon the roasted tomatoes over the leaves. Arrange the halloumi slices on top and eat straightaway.
This recipe is adapted from one by Nadine Abensur. The recipe makes enough for 2-3 people and it’s a really delicious Summer salad.