coriander chickpeas

we’ve been in paris for the past few days and, as usual when i have been away, i have come home craving vegetables and salads.

as we only picked up the barest essentials on the way home i knew that it’d be another store-cupboard meal. i always have lots of pulses in, plus there are usually various cheeses in the fridge. today’s light lunch relied on tinned chickpeas and halloumi cheese.

this would also be a good starter or packed lunch.

chickpea and coriander salad with paprika halloumi (serves 2 as a light lunch)

400g tin of chick peas, rinsed and drained

3 tbsp olive oil

1 clove garlic, crushed

1 lemon, peel and pith removed, flesh roughly chopped (keep the juices)

2 tablespoons chopped coriander

2 tablespoons flour

1 teaspoon smoked paprika

freshly ground black pepper

250g pack halloumi cheese, sliced

olive oil, for frying the halloumi

100g rocket

warm the chickpeas by pouring boiling water over them and leaving them to soak while you prepare the other ingredients. the warmth helps them absorb the flavours of the other ingredients.

mix the olive oil, garlic, lemon and coriander. drain and then lightly crush the chick peas, using a potato masher. add to the with lemony herb mix and set aside so the flavours can develop.

mix the flour, smoked paprika and pepper on a plate. heat the oil in a frying pan and when the oil is hot, dip the sliced halloumi into the flour mix so there is a thin coating on each side. add the halloumi to the pan and cook for about 1 minute on each side so the cheese softens slightly and turns golden.

mix the rocket into the chickpea salad and serve with the warm halloumi on top.