Halloumi Chickpea Salad with Lemon Mint Dressing
Golden pan-seared halloumi over crisp cucumber, cherry tomatoes and chickpeas, tossed in a bright lemon, mint and olive oil dressing. A fast, filling salad for lunch or a light dinner.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
Pat the halloumi very dry so it browns instead of steaming, and serve it hot, as it turns rubbery once it cools. The cheese is salty, so taste the salad before adding extra salt. Leftover dressing keeps in the fridge for a few days.
Method
-
Whisk 3 tablespoons of the olive oil with the lemon juice, honey, mint, salt and pepper in a small bowl.
-
Pat the chickpeas dry. Toss the cucumber, tomatoes, olives and chickpeas with the cumin and half of the dressing in a large bowl.
-
Pat the halloumi slices dry. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
-
Cook the halloumi for per side, until deeply golden and crisp at the edges.
-
Arrange the arugula on a platter, top with the chickpea salad and the warm halloumi, and drizzle with the remaining dressing. Serve right away.
Tap a number to check off a step. Tap a green time to start a timer.
