Greek Halloumi and Chickpea Salad

Ingredients

• 1 block (225g / 8oz) Halloumi cheese, sliced into 1cm thick pieces
• 1 can (400g / 15oz) chickpeas, rinsed and drained
• 1 large cucumber, chopped
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. In a small jar or bowl, combine all dressing ingredients. Shake or whisk until well combined.
2. In a large salad bowl, add the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion.
3. Pat the halloumi slices dry with a paper towel. Heat a non-stick skillet over medium-high heat.
4. Cook the halloumi slices for 2-3 minutes per side, until they are golden brown and slightly crispy.
5. Add the warm halloumi and the olives to the salad bowl.
6. Pour the dressing over the top and toss gently to combine.
7. Serve immediately.

Notes

• This salad is best enjoyed immediately while the halloumi is warm and soft.
• For a bit of green, you can add a handful of fresh parsley or rocket (arugula).