Baking
57 recipes
"Pretty tasty. Not a family hand-down but an old recipe I have used for ever and have adjusted with time - in our house which is often veggo, it becomes a monster main salad with some yummy bread or could be a side dish with anything, fish, meat, whatever... "- Katie Davies.
Light and zingy and packed with flavour. Great on its own or serve with some simple grilled fish.
Serves 4 – 6. V.GF.
Pictured: Chickpea salad with fresh herbs and haloumi
Ingredients
- 2 x 400g canned chickpeas, drained
- Juice of a lemon
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 2 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- Splash of Tabasco
- Sea salt and ground black pepper
- Half a small red onion, finely chopped
- 100g oily herbed black olives
- 100g sun-dried tomatoes, sliced
- 2 red bell peppers, char-grilled, peeled and sliced
- 225g Haloumi
- 100g rocket
Method
In a bowl, mix chickpeas with lemon juice, herbs, olive oil, garlic, Tabasco, red onion, salt and pepper. Add olives, sliced sun-dried tomatoes and sliced red peppers. Allow flavours to absorb into chickpeas.
Cut Haloumi into 1cm thick slices. Baste with olive oil then grill or fry for about 1 minute each side until golden on outside.
Make a mound of rocket leaves on each plate. Divide the chickpea salad between plates. Place Haloumi slices on top.
Drizzle any remaining dressing over and enjoy immediately.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
