This recipe is so simple yet so delicious thanks to Halloumi cheese. The cheese is roughly torn and cooked in a pan prior to using ~ the result is a rustic fried cheese that is frankly irresistible! Using pre-cooked Kabuli Chickpeas, this recipe comes together in minutes. You can chop all the veggies while the halloumi cooks. It is best served right away.
Halloumi Chickpea Salad
2 cups cooked Kabuli Chickpeas
1 pint cherry tomatoes, halved
1 long English cucumber, chopped
1 bunch green onions, chopped (greens only)
1 bunch Italian parsley, minced
1 200g pack Halloumi cheese, torn
1 tsp sumac
Black pepper to taste
Dressing
1/2 cup Extra Virgin Olive Oil
1/3 cup red wine vinegar
1 tsp salt
2 coconut sugar
1/2 tsp chilli flakes, or to taste
Prepare the Kabuli Chickpeas in advance according to your preferred method here in the Chickpea Cooking Guide.
When ready to prepare the salad, heat a cast iron or non-stick pan on high heat on the stove. Turn the heat to medium and add the torn pieces of Halloumi cheese and cook, stirring here and there for 6-8 minutes until the cheese is browning. Be careful not to burn it. Remove from heat when ready and allow to cool slightly.
While the halloumi is cooking, prepare the vegetables and herbs. Combine everything in a large bowl. Add all of the dressing ingredients in a jar or container and shake to combine. When ready to serve, pour the dressing over the salad and add dried sumac and black pepper to taste.
Halloumi, once cooked, is best served right away. If leftovers are refrigerated, it will still be delicious, however the texture will change significantly.
Serves 4-6 as a side.
