I love halloumi cheese!! Put a plate in front of me with a little tzazkiki, fresh bread and a cravat of white wine and see me swooning! This recipe has been adjusted from Roasted tomato, chickpea and halloumi salad and will take you right back to sunny days on the Med.
- Half a medium red onion, thinly sliced
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 large courgette, halved lengthways, thickly sliced
- 400g small tomatoes, halved
- 250g halloumi cheese, sliced
- ½ lemon
- Olive oil to drizzle
- 400g tin chickpeas, rinsed and dried
- 1 x bag mixed baby leave salad
- edible flowers (optional)
- Heat the oven to 220°C.
- Place the chickpeas in a strainer and rinse well with cold water. Place on kitchen paper and dry. (See Tips below should you want to make crispy chickpeas)
- Put the onion, vinegar and olive oil in a large bowl. Set aside.
- Place the tomatoes (cut side up) and sliced courgettes onto a baking tray. Drizzle with olive oil and season with salt and pepper. Cook for 25 minutes or until the edges start to blacken, remove from the oven.
- Warm your skillet or frying pan on medium heat with a good drizzle of olive oil. Fry the halloumi until golden on each side, drain on kitchen towel paper and squeeze fresh lemon over whilst it is still warm.
- Place the chickpeas, baby leave salad, roasted tomatoes and courgettes in a bowl, pour over the onion mixture and toss gently.
- Place the fried halloumi on top with a few edible flowers.
See my recipe for Spiced Chickpeas. It is very important that you don’t fry the halloumi on a too high heat. You want the centre soft and gooey. Squeeze the lemon juice over the halloumi whilst it is still piping hot! As the cheese cools, it becomes rather rubbery and you will not be able to get the juices to penetrate properly. All the heated elements can be served at room temperature.