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Chickpea Salad with Coriander, Sunblushed Tomatoes and Halloumi

This recipe is so quick and easy to do, taking hardly more than 10 minutes. It looks fabulous as part of a summer table, abundantly heaped on a large Mediterranean platter

Serves 4

2 x 400g canned chickpeas, drained
1 tbsp fresh lemon juice
2 tbsp each chopped parsley and coriander
2 tbsp extra virgin olive oil, plus a little more for basting the cheese
1 garlic clove, finely cleavered
a dash of tamari
a dash of Tabasco
? small red onion or shallot, very finely chopped (optional)
sea salt and freshly ground black pepper
225g Halloumi cheese
100g wild rocket
100g oily, herbed black olives
24 pieces of slow-roasted tomato quarters or shop-bought sunblushed tomatoes

1. Preheat either your grill or a griddle pan. In a bowl, mix the chickpeas with the lemon juice, parsley, coriander, olive oil, garlic, tamari and Tabasco, the onion, if using, and salt and pepper. Allow the flavours to develop and to sink in the absorbent chickpeas.
2. Cut the Halloumi into slices 5mm thick. Baste with a little olive oil, the grill or griddle for about 1 minute on each side until golden and crisp outside, molten and warm inside. Griddling gives it a pretty ridged effect.
3. Make a mound of rocket leaves on each plate. Divide the chickpea salad between the plates and garnish liberally with the olives and tomato quarters, the Halloumi slices placed on top. Drizzle any remaining dressing over and eat immediately.
Whether you are making it for lunch or supper, serve it in large flat soup plates, the better to hold the herbed dressing.

Prep time: 5 minutes
Cook time: 5 minutes

Source: The Cranks Bible Nadine Abensur

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