Description
Halloumi is the hot new cheese! Well, really, it’s ancient, not new–but it is best fried or grilled, so “hot” is fair, isn’t it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.
Ingredients
- 1 (14 ounce) can chickpeas, drained
- 2 large tomatoes, chopped
- 3 medium green onions, sliced
- 12 leaves fresh mint, chopped
- 1 medium lemon, juiced
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 7 ounces halloumi cheese, sliced
Instructions
- Stir chickpeas
- tomatoes
- green onions
- mint
- lemon juice
- and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook
- turning once
- until deeply browned
- 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
- Stir halloumi into the salad and serve immediately.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 4