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Halloumi and chickpea salad recipe
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4 ratings
Zainab Pirzada's citrussy salad is super simple to serve up for Iftar. It has all the flavours of a Kachumber salad with crispy halloumi and chickpeas for protein (and crunch!) Finish with a drizzle of sweet and zesty pomegranate molasses dressing. See method
Ingredients
- ½ red onion, finely chopped
- ½ cucumber, diced
- 10-12 cherry tomatoes, halved
- 400g tin chickpeas, drained
- 80g pack pomegranate seeds
- large handful of mint, finely chopped
- large handful of coriander, finely chopped
- 225g pack halloumi, cut into bitesize cubes
- 1 tbsp vegetable oil
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- ½ tsp salt, pepper
- 1 lemon, juiced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1690kj
406kcal
20%
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Fat
26g
37%
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Saturates
11g
57%
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Sugars
11g
12%
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Salt
2.5g
41%
of the reference intake
Carbohydrate 21.9g
Protein 18g
Fibre 5.8g
Method
- Add the cucumber, red onion, cherry tomatoes, chickpeas, pomegranate, mint and coriander to a large bowl.
- Heat the vegetable oil in a frying pan and fry the halloumi until golden brown on both sides.
- Mix all the ingredients for the dressing and add to the salad, giving everything a good mix. Serve immediately with the halloumi on top.
See more Ramadan recipes