Griddled Halloumi with Minted Chickpea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Halloumi, light, 225 gram(s) cut into 6 or 9 slices1 Eggplant, fresh, cut into 2cm cubes Chickpeas a 410g tin, rinsed and drainedLemon, 1, peel and pith removed, flesh roughly choppedGarlic, 2 cloves, crushedTahini, 1 tbsp Romaine Lettuce, rocket, watercress mix , 3 cups (add fresh chopped herbs as well if desired)1 - 2 tbsp mint leavesOlive oil, 2 tbsp Red Ripe Tomatoes, 1 cup cherry tomatoes
Toss the aubergine and olive oil together and fry in non-stick pan, over medium heat for about 15 mins until tender and golden. Cool for 5 mins.
Lightly half crush the chickpeas in a bowl with a potato masher, then mix in the lemon flesh and juice, garlic, tahini and mint.
Add the aubergine and stir well.
Divide the salad leaves between 3 plates, top with the chickpea salad.
Heat a ridged griddle pan over a medium/high heat and dry fry the halloumi for about 1 - 2 mins on each side or until golden brown.
Top the chickpea salad with the cooked halloumi and serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Lightly half crush the chickpeas in a bowl with a potato masher, then mix in the lemon flesh and juice, garlic, tahini and mint.
Add the aubergine and stir well.
Divide the salad leaves between 3 plates, top with the chickpea salad.
Heat a ridged griddle pan over a medium/high heat and dry fry the halloumi for about 1 - 2 mins on each side or until golden brown.
Top the chickpea salad with the cooked halloumi and serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 447.2
- Total Fat: 25.1 g
- Cholesterol: 0.0 mg
- Sodium: 262.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 8.7 g
- Protein: 27.7 g
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