Pan-fried-halloumi-and-chickpea-salad

Fried halloumi salad

Savoury halloumi with creamy avocado, nutty chickpeas and a gentle kick of garlic

By , 30 May 2019

(24 votes)

Fried halloumi salad
  • 20 Mins

  • Serves: 6

Nutritional Info
Each 221g serving contains
  • Energy

    1119KJ

    267KCAL

    13%
  • Fat

    16.6g

    med

    24%
  • Saturates

    5.1g

    med

    26%
  • Sugars

    6.0g

    low

    7%
  • Salt

    1.04g

    med

    17%
of your reference intake.
Typical energy values per 100g: 506kJ/121kcal.
Ingredients
  • 20g pine nuts
  • 1tbsp rapeseed oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 15g basil, leaves separated and stalks chopped
  • 400g tin chickpeas, drained and rinsed
  • 2tbsp sun-dried tomato purée
  • Zest and juice 1⁄2 lemon
  • 225g Asda 30% Less Fat Halloumi
  • 225g vine-ripened cherry tomatoes, halved
  • 1 avocado, sliced
  • 170g bag Asda Bistro Salad
  • 3tbsp Extra Special Balsamic Vinaigrette
Method
  • Toast the pine nuts in a frying pan for 2-3 mins until golden. Set aside.

  • Heat 1tbsp rapeseed oil in the pan, add the red onion and garlic. Fry for 5 mins until softened.

  • Add the basil stalks to the pan with the chickpeas, sun-dried tomato purée and 100ml boiling water. Fry for 5 mins until all the liquid has evaporated. Remove from the heat, mix in the lemon zest and juice and season with black pepper. Transfer to a bowl then wipe the pan clean.

  • Cut the halloumi into 5mm slices and pat dry with kitchen roll. Add to the pan and cook for 1-2 mins on each side until golden.

  • Put the halloumi in a bowl with the pine nuts, basil leaves, chickpeas, cherry tomatoes and avocado. Add the salad leaves and toss. Drizzle with the balsamic vinaigrette to serve.