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Seared halloumi with strawberry, chickpea and chilli salsa
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365g pack Waitrose 1 Summer Blush Strawberries, at room temperature, hulled and chopped
1 fresh jalapeño chilli, deseeded and thinly sliced
½ red onion, finely chopped
400g can Waitrose Duchy Organic Chickpeas, drained and rinsed
1 tbsp extra virgin olive oil, plus more to drizzle
250g pack Waitrose 1 Traditional Halloumi with Mint, cut into 12 slices
28g pack coriander, leaves only
1. Mix the strawberries, chilli, onion, chickpeas and 1 tbsp oil in a serving bowl, season and set aside to marinate for 10 minutes.
2. Heat a large, non-stick frying pan over a medium heat; don’t add any oil. Cook the halloumi slices for 3 minutes or until sizzling and golden underneath. Turn carefully with a spatula or palette knife then cook for 30 seconds more.
3. Roughly chop the coriander, fold it through the salsa, then top with the melting halloumi. Drizzle over extra olive oil and serve straight away.
Typical values per serving: