Warm halloumi, chickpea & lime salad

• green bean↗100g g

  trimmed

• can chickpea↗400g g

  drained and rinsed

• zest and juice 1 lime
• extra-virgin olive oil↗4 tbsp tbsp
• ½ red chilli

  deseeded and finely sliced

• ½ red onion

  sliced into thin wedges

• ready-roasted peppers↗2

  from a jar, drained and sliced

• cherry tomato↗100g g

  halved

• large handful rocket↗
• small bunch parsley↗

  chopped

• halloumi cheese↗140g g

  sliced

Step-by-step instructions

1. 1

   Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.

2. 2

   Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.

3. 3

   Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.