Recette Greek-Style Sheet Pan Salmon by K for Katrine
For a fantastic summer salad, look no further!
This cherry tomato, chickpea, and grilled halloumi salad is simply perfect, filled with fresh herbs and irresistible flavours. We are thrilled about our collaboration with Le Coup de Grâce and Aliments du Québec, which made this summer delight possible. A big thank you to our partners for their enthusiasm and creativity, which made this recipe a success.
Enjoy your meal!
Ingredients
Salad
- 4x 150g SAVOURA Cerizo cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 1/2 cup mint leaves, finely chopped
- 2x 540 ml cans chickpeas, rinsed and drained
- Olive oil
- 2x 160 g herbed halloumi cheese
- Reusable BBQ baking sheet
Dressing
- 1/4 cup olive oil
- Zest and juice of 2 lemons
- 2 garlic cloves, finely chopped
- 1 tsp. dried parsley
- 1 tsp. dried oregano
Preparation
- Place the tomatoes, onion, parsley and mint in a salad bowl.
- In a large frying pan over high heat, drizzle with olive oil, add the chickpeas and season with salt and pepper. Cook for 7 to 8 minutes, or until golden brown. Add more oil if necessary. Pour into a baking tray, leave to cool for 10 minutes and add to the salad bowl.
- Preheat the BBQ to maximum power and lay out the baking sheet. Cook halloumi cheese for 5 to 6 minutes per side, or until nicely grilled. Allow to cool for 5 minutes before slicing and adding to the salad.
- Place dressing ingredients in a bowl, season with salt and pepper and whisk. Add to salad and toss!
