Herb Crusted Halloumi with Warm Tomato Chickpea Salad

Ingredients

• •250g halloumi cheese, sliced into 1cm thick pieces
• •2 tablespoons chopped fresh parsley
• •1 tablespoon chopped fresh thyme
• •1 tablespoon chopped fresh oregano
• •1 teaspoon lemon zest
• •1 tablespoon olive oil
• •1 can (400g) chickpeas, rinsed and drained
• •200g cherry tomatoes, halved
• •1 garlic clove, minced
• •1 tablespoon balsamic vinegar
• •Salt and freshly ground black pepper to taste

Instructions

1. 1

   Prepare the herb mixture by combining parsley, thyme, oregano, and lemon zest in a small bowl. Set aside.

2. 2

   Pat dry the halloumi slices with a paper towel, then press each slice into the herb mixture to coat both sides evenly.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the herb-coated halloumi slices and cook for 2-3 minutes on each side, or until golden and crisp. Remove from the skillet and set aside.

4. 4

   In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

5. 5

   Add the cherry tomatoes to the skillet and sauté for 2-3 minutes, allowing them to soften slightly.

6. 6

   Stir in the drained chickpeas and cook for another 2-3 minutes until warmed through. Season with salt and freshly ground black pepper to taste.

7. 7

   Drizzle the mixture with balsamic vinegar and toss gently to combine. Remove from heat.

8. 8

   Plate the warm tomato and chickpea salad and top with the crispy herb-crusted halloumi slices. Serve immediately, optionally with crusty bread or over a grain like couscous or quinoa.