Chickpea, Haloumi & Tomato Salad

Haloumi Salad (10)

It’s so hard to draw a line under the festive indulgence.  I couldn’t stop at New Year, because I still had a few more days on holiday.  I couldn’t stop when I got back to Hong Kong because I was (and, alas, remain) jet-lagged and sleep-deprived, thus in need of comfort food.  I guess I could have stopped on Monday when I started back at work, were it not for that box of chocolates I was given on Sunday which might go off (…in the fridge).

Despite the lingering temptation of those chocolates, I am pretty much getting back on track now:  back at the gym and ready to rustle up some healthy soups, salads and vegetables galore.

Of course, some people might say that sticking a glorious mountain of haloumi atop my salads somewhat negates the health benefits…those people are best avoided, in my experience!

Chickpea, Haloumi & Tomato Salad

Serves 2, from Cranks Bible

Ingredients:

400g can chickpeas, drained

1/2 tbsp lemon juice

1 tbsp each parsley and coriander

1 tbsp extra virgin olive oil

1 garlic clove, crushed

dash soy sauce

dash Tabasco

quarter red onion, finely chopped

100g haloumi

2 handfuls rocket

handful black olives

handful sun-dried tomatoes

Method:

Haloumi Salad (1)

1.  Preheat your griddle pan or grill.   In a bowl, mix the chickpeas with the lemon juice, herbs, oil, garlic, soy sauce, Tabasco, onion and seasoning.

Haloumi Salad (3)

2.  Cut the haloumi into 5mm thick slices.  Baste with a little extra oil and griddle for about 1 minute on each side.

Haloumi Salad (4)

3.  Divide the rocket leaves between each plate.

Haloumi Salad (5)

4.  Pile the chickpea salad on top.

Haloumi Salad (6)

5.  Garnish with the olives and tomatoes.

Haloumi Salad (9)

6.  Place the haloumi slices on top and serve at once.

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