Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Lightly Roasted Chickpea, Halloumi and Red Onion Salad with Coriander and Giant Cous Cous
Introduction
I’ve been making a version of this salad for years, because chickpeas, halloumi, red onion and lemon are a magic combination, with either flat-leaf parsley or coriander for a herby lift. But it’s far too nice just to have as a side salad: add carbs in the form of giant cous cous and you’ll have enviable lunchboxes with only 10 minutes’ hands-on work.
Ingredients
wholewheat giant cous cous | |
vegetable stock | |
halloumi, cut into 1cm chunks | |
chickpeas, drained and rinsed | |
red onion, finely sliced | |
olive oil | |
smoked paprika | |
extra virgin olive oil | |
lemon juice | |
spinach, roughly chopped | |
coriander, roughly chopped | |
sea salt flakes, to taste |
Preview
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