Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese
Prep:10 mins
Serves 2
100g green bean, trimmed400g can chickpea, drained and rinsedzest and juice 1 lime4 tbsp extra-virgin olive oil½ red chilli, deseeded and finely sliced½ red onion, sliced into thin wedges2 ready-roasted peppers from a jar, drained and sliced100g cherry tomato, halvedlarge handful rocketsmall bunch parsley, chopped140g halloumi cheese, sliced
STEP 1Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.STEP 2Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.STEP 3Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.
