[Speedy Legumes] Peri-Peri Fiesta Haloumi & Chickpea Salad
with Cherry Tomatoes & Pickled Onion
Calories
:
580 kcalProtein
:
30.5g proteinPreparation Time
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
½
Red Onion
1 packet
Chickpeas
1 tin
Sweetcorn
1 packet
Snacking Tomatoes
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Peri-Peri Seasoning
1 packet
Mixed Salad Leaves
1
Peri Peri Sauce
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 tsp
honey
Utensils
•Large Frying Pan
Cooking Steps
1
- Thinly slice red onion (see ingredients).
- Drain and rinse chickpeas and sweetcorn.
- Halve snacking tomatoes.
- Cut haloumi into 1cm-thick slices.
- In a large bowl, combine the honey, a drizzle of olive oil and vinegar. Season and set aside.
- In a small microwave-safe bowl, combine onion, the vinegar and a good pinch of sugar and salt. Add enough water to just cover onion. Microwave for 30 second bursts, until softened. Set aside.
2
- In a large frying pan, heat a drizzle of olive oil over high heat, cook corn kernels and chickpeas until lightly browned, 4-5 minutes. Transfer to the bowl with dressing and allow to cool slightly.
TIP: Cover the pan with a lid if the kernels are “popping” out.
3
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. In the last minute, sprinkle over peri-peri seasoning, turning to coat.
4
- Drain pickled onion and reserve a splash of pickling liquid.
- To the bowl with cooled chickpeas and corn, add tomatoes, mixed salad leaves, pickled onion and reserved pickling liquid. Toss to combine and season to taste.
- Divide chickpea salad between bowls. Top with peri-peri fiesta haloumi.
- Drizzle with peri-peri sauce and tear over coriander to serve. Enjoy!
