Another cheese recipe that focuses on our seasonal summer cheeses.
Warm Halloumi & Chickpea Salad
Serves 2
- 100g Fresh green beans
- 1 tin of Chickpeas
- 1 Small Red Onion finely chopped
- Cherry Tomatoes halved
- 1 Block of Blue Sky Ewes Cheese
- Rocket or Mixed Seasonal Leaves
- For the Dressing: Salt, Black Pepper, 3 Tbs Olive Oil, Zest & Juice of 1 Lemon, 1/2 Red Chilli (optional)
Cook the green beans in boiling water for 3 mins or until just tender, adding the chickpeas after 2 mins.
Mix all the ingredients for the dressing,
Drain the beans, and place in a bowl with the Tomatoes & Onions
Heat about a Tbsp of oil in a frying pan, and cook slices or cubes of the Cheese until golden on each side (it doesn’t take long to burn!)
Add the warm cheese to the beans, and add dressing to coat - save any additional to drizzle over. Serve on a bed of Rocket or leaves.
Great as a lunch or light supper with crusty bread.