Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Lightly Roasted Chickpea, Halloumi and Red Onion Salad with Coriander and Giant Cous Cous
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous and vegetable stock into a medium-sized roasting tin. Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the cous cous.
Transfer the tin to the oven and bake for 25–30 minutes, until the halloumi is golden brown and the cous cous is cooked through.
Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.
Divide between lunchboxes and refrigerate until needed. Best eaten at room temperature.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
Buy From
You might also like
