I am always on the lookout for a good recipe and now that I have the idea for a bar in my head I also look for things to put on the menu, they just have to be simple and nutricious. Recently at home we had this meal and it was so delicious I knew that I would have to include it as an option on my menu for a summer (just heading into Autumn) salad. There is nothing worse than a boring salad and I think this one is lovely both on a taste and a visual level.
Half a small red onion
1 tbsp red wine vinegar
2 tbsp olive oil
1 large courgette, halved lengthways, thickly sliced
400g small tomatoes, halved
250g halloumi cheese, sliced
Chilli oil or olive oil to drizzle
400g tin chickpeas, rinsed
Large handful flat-leaf parsley, leaves only
Put the onion, vinegar and 2 tbsp olive oil in a large bowl. Set aside.
Heat the oven to 220°C/425°F. Put the courgettes and the tomatoes (cut side up) on baking tray, season well and cook for 25 minutes or until roasted and beginning to blacken at the edges.
Warm the grill. Drizzle the halloumi with a little chilli oil and grill until golden brown on each side.
Gently toss the chickpeas, parsley, roasted tomatoes and courgettes with the onion mixture.
Divide between plates and top with halloumi. Serve with leaves