Ingredients
- Olive oil
- 1 medium courgette, cubed
- 1 tin chickpeas, drained and rinsed
- 2tbs peanut rayu or similar
- Juice of ½ lime
- 2tbs chopped coriander
- 8 basil leaves, chopped
- 8 mint leaves, chopped
- 1 large head of lettuce or 2 bags of mixed leaves, torn into bitesize pieces
- 1tbs apple cider vinegar
- 1 block halloumi, thickly sliced and patted dry
- 2tbs honey
- 1tbs sesame seeds, toasted
1. Heat two tablespoons of oil in a frying pan over a medium heat. Add the courgettes and fry gently till they begin to colour.
2. Pat dry the rinsed chickpeas then add them to the pan. Stir gently to combine. Heat through and stir in the peanut rayu.
3. Remove from the heat. Add the lime juice and season with a pinch of salt. Stir gently to ensure the rayu and lime coat everything. Set aside.
4. Chop or tear the lettuce into bite-size pieces. Place in a large serving bowl. Drizzle one tablespoon of olive oil and one tablespoon of apple cider vinegar over the leaves. Mix well so the leaves are coated. Set aside.
5. Wipe out the frying pan and add two tablespoons of olive oil. Place over a medium heat. Add the dried halloumi slices and allow to fry for a minute or two on each side until golden.
6. While the halloumi finishes cooking, stir the mint, coriander and basil through the chickpeas. Spread the courgette and chickpea mix over the salad leaves. Top with the hot halloumi. Drizzle the halloumi with honey and scatter the sesame seeds on top. Serve right away with extra lime wedges.
