Roasted Tomato, Chickpea & Halloumi Salad

Serves 2


  • Half a small red onion
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 large courgette, halved lengthways, thickly sliced
  • 400g small tomatoes, halved
  • 250g halloumi cheese, sliced
  • Chilli oil or olive oil to drizzle
  • 400g tin chickpeas, rinsed
  • Large handful flat-leaf parsley, leaves only


  1. Put the onion, vinegar and 2 tbsp olive oil in a large bowl. Set aside.
  2. Heat the oven to 220°C/425°F. Put the courgettes and the tomatoes (cut side up) on baking tray, season well and cook for 25 minutes or until roasted and beginning to blacken at the edges.
  3. Warm the grill. Drizzle the halloumi with a little chilli oil and grill until golden brown on each side.
  4. Gently toss the chickpeas, parsley, roasted tomatoes and courgettes with the onion mixture.
  5. Divide between plates and top with halloumi. Serve with a green salad and crusty bread.