This Donna Hay recipe for crispy chickpea, sprout, tomato and haloumi salad is perfect for my major 2019 resolution – health.
I’m working my way through my stash of Donna Hay’s “Fresh and Light” mags that are wonderful references ….. This salad tastes much better than I have photographed it.
And it is quick, simple and very filling. And oh so healthy !
Ingredients – Serves 4
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.
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