Halloumi, chickpea and tomato salad with mint

    20 min

    Halloumi is the hot new cheese! Well, really, it's ancient, not new - but it is best fried or grilled, so 'hot' is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.


    Ayrshire, Scotland, UK
    5 people made this

    Serves: 4 

    • 1 (400g) tin chickpeas, drained
    • 2 large tomatoes, chopped
    • 3 spring onions, sliced
    • 12 mint leaves, chopped
    • 1 lemon, juiced
    • salt and ground black pepper
    • 1 (200g) packet halloumi, sliced

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Stir together the chickpeas, tomatoes, spring onions, mint leaves, lemon juice and olive oil in a salad bowl. Season with salt and pepper; set aside.
    2. Heat a dry nonstick frying pan over medium high heat and cook the halloumi slices, turning once, until deeply browned, 1-2 minutes per side. Remove the halloumi to a cutting surface and chop into 1cm chunks.
    3. Stir the halloumi into the salad and serve immediately.

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