Halloumi, avocado and chickpea salad

This is a lovely wholesome salad that will beat that hunger and deliver a delicious mix of sweet and salty flavours.

SERVES: 2 | COOK & PREP: 20 min

Ingredients

• 1 avocado, skin and stone removed and sliced

• 1 tbsp olive oil

• Bag of mixed leaf salad

• 1 lemon

• Half a red onion

• 8 - 12 cherry tomatoes, halved

• 400g tin of chickpeas, drained

• 2 garlic cloves, peeled and finely diced

• Small handful of pine nuts

• 4 sprigs of basil, leaves removed and stalks finely chopped

• 2 tbsp of tomato puree

• Balsamic vinegar to serve.

Method

1. In a large dry sauce pan toast the pine nuts until lightly charred over a medium to high heat. Remove from the pan and set aside

2. Drizzle the oil in the same pan, add the onion and garlic and cook until the onion starts to soften. Add the basil stalks, chickpeas, tomatoes, tomato puree and 50ml of water. Cook until the water disappears. Squeeze over the lemon and remove from the heat. Remove the mixture from the pan and set aside.

3. Whipe the pan clean. Place back over the heat and add the halloumi, fry on both sides until lightly browned.

4. Place the mixed salad and basil between 2 bowls. Top with the chickpea mix, avocado, halloumi and pine nuts and drizzle with balsamic vinegar.