Sticky halloumi, chickpea and sweetcorn salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Looking for a meal prep lunch that doesn't go sad and soggy on the journey to work? These sticky sweet cubes of halloumi with crisp chickpeas and vegetables are just the job.
Ingredients
- 30g/1oz cavolo nero or kale, stalks removed and roughly chopped
- ½ small red onion, thinly sliced
- 1 lime, juice only
- extra virgin olive oil
- 65g/2¼oz sweetcorn
- 80g/2¾oz tinned chickpeas, drained and rinsed
- ½ tsp smoked paprika
- 80g/2¾oz halloumi, cut into 1cm/½in cubes
- 1 tbsp maple syrup
- 5g fresh coriander, finely chopped
- 2 tbsp Greek-style yoghurt
- 1 small garlic clove, grated
- salt and freshly ground black pepper
Method
Put the cavolo nero, onion and half of the lime juice in a large bowl. Use your hands to massage the lime juice into the vegetables, to soften the cavolo nero slightly and make it less fibrous. Set aside.
Heat a couple of teaspoons oil in a frying pan over a high heat. Fry the sweetcorn and chickpeas for 5 minutes, or until they start to turn golden and pop slightly.
Add the smoked paprika and a pinch of salt and pepper. Cook for another couple of minutes, then turn the heat off and leave to cool.
Heat a drizzle of oil in a separate frying pan over a medium heat. Fry the halloumi for 4–5 minutes, then add 2 teaspoons maple syrup and stir well. Cook until the halloumi has is golden-brown. Turn off the heat and add the coriander, stirring to combine.
Put the yoghurt, garlic, the remaining teaspoon of maple syrup and remaining lime juice in a jar or bowl. Add 1 tablespoon water and season with salt and pepper. Shake or stir well to make a smooth dressing.
Add the halloumi mixture and chickpea mixture to the cavolo nero mixture. Pour over the dressing and toss everything together to combine.
Season with salt and pepper, spoon into a lunchbox and serve when ready to eat.
