Ingredients

The following ingredients have 2 Servings
  • 100g green bean , trimmed
  • 400g can chickpea , drained and rinsed
  • zest and juice 1 lime
  • 4 tbsp extra-virgin olive oil
  • ½ red chilli , deseeded and finely sliced
  • ½ red onion , sliced into thin wedges
  • 2 ready-roasted peppers from a jar, drained and sliced
  • 100g cherry tomato , halved
  • large handful rocket
  • small bunch parsley , chopped
  • 140g halloumi cheese , sliced

Instruction

  • Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
  • Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
  • Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.