This salad turned out so incredible lovely and full of flavours I have to share it. I got the recipe from a Swedish grocery store's member's review, but I tweaked it with ingredients I had at home instead of buy stuff which usually only get used once...
Chick-pea salad with halloumi
Ca 5 portions
2 tins of organic chick-peas
400 g coctail tomatoes
1 large sprig of radishes
1 medium sized cucumber
1 red onion
a generous amount of fresh parsley
2 tbsp balsamic vinegar (I used raspberry flavoured and it was great)
2 tbsp sesame oil
ca 200 g halloumi
(or tofu to make it vegan)
rapeseed oil
ca 0,5 roasted sesame seeds
1. Peel and finely chop the red onion. Put the chopped onion in a bowl with cold water and let it rest there for at least 10 minutes, if you like me doesn't enjoy the sharp taste of raw onion.
2. Rinse the chick-peas and pour into a big bowl. Rinse and slice the coctail tomatoes, radishes, cucumber and put it in the bowl with chick-peas. Finely chop the parsley and add it to the mix. Add the red onion. Then pour the balsamic vinegar and sesame oil over. Blend well.
3. Tear the halloumi into small pieces and fry it in the rapeseed oil until golden.
4. Lightly roast the sesame seeds in a dry pan and sprinkle over the salad.
No need for dressing because there is so much flavour, textures and moisture in this lovely summerish salad. Enjoy!
PS It tastes even better after a night's rest in the fridge. DS
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