Crispy chickpea, sprout and tomato salad with haloumi

Having embraced health I’m working my way through my stash of Donna Hay’s ” Fresh and Light ” mags…..This tastes better than I have photographed it. Quick, simple and very filling.

2 tablespoons extra virgin olive oil
200g haloumi, sliced
400g can chickpeas, rinsed and drained
1 clove garlic, crushed
1 teaspoon sumac
1/2 cup mung bean sprouts
1/4 sunflower seeds
600g baby heirloom tomatoes, halved
1 cup flat-leaf parsley leaves, roughly chopped
2 teaspoon lemon juice
sea salt and cracked black pepper.

Heat 2 teaspoons of oil in a large frying pan over high heat. Cook the haloumi for 2 minutes each side or until golden. Remove haloumi from the pan and set aside. Add 2 teaspoonful to the pan , then add the chick peas, garlic and sumac and cook, stirring, for 5 minutes.

Add the mung bean sprouts and sunflower seeds and cook, stirring, for a further 3 minutes or until crisp.

Place the tomato, chickpea mixture, parsley, lemon juice and remaining oil in a bowl and toss to combine. Divide between bowls and top with the haloumi, salt and pepper to serve.

Serves 4

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