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Sticky Halloumi, Chickpea and Sweetcorn Salad

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A warm and tangy sticky halloumi, chickpea and sweetcorn salad with fresh greens and a lime yoghurt dressing, perfect for a high-protein lunch.

Ingredients

  • 30g/1oz cavolo nero or kale, stalks removed and roughly chopped
  • ½ small red onion, thinly sliced
  • 1 lime, juice only
  • extra virgin olive oil
  • 65g/2¼oz sweetcorn
  • 80g/2¾oz tinned chickpeas, drained and rinsed
  • ½ tsp smoked paprika
  • 80g/2¾oz halloumi, cut into 1cm/½in cubes
  • 1 tbsp maple syrup
  • 5g fresh coriander, finely chopped
  • 2 tbsp Greek-style yoghurt
  • 1 small garlic clove, grated
  • salt and freshly ground black pepper

Instructions

  1. Put the cavolo nero, onion and half of the lime juice in a large bowl. Massage the lime juice into the vegetables to soften the cavolo nero, then set aside.
  2. Heat a couple of teaspoons of olive oil in a frying pan over a high heat. Fry the sweetcorn and chickpeas for about 5 minutes until they start to turn golden and pop slightly.
  3. Add smoked paprika, salt and pepper, and cook for another couple of minutes. Remove from heat and set aside to cool.
  4. Heat a drizzle of olive oil in a separate frying pan over medium heat. Fry the halloumi for 4–5 minutes until golden, then add 2 teaspoons of maple syrup and stir to coat. Cook briefly until caramelised, then add coriander and stir.
  5. Make the dressing by mixing yoghurt, garlic, remaining teaspoon of maple syrup, remaining lime juice, and 1 tablespoon water. Season with salt and pepper.
  6. Add halloumi and chickpea mixtures to the cavolo nero bowl, pour over dressing, and toss to combine.
  7. Season, pack into a lunchbox, and serve when ready.

Notes

  • Swap cavolo nero with kale or spinach if needed.
  • Add chili flakes for extra heat.
  • Best served fresh but can be stored chilled for up to 2 days.
  • Ensure chickpeas are well drained for better crisping.

Nutrition

Find it online: https://yumfamilyrecipes.com/sticky-halloumi-chickpea-and-sweetcorn-salad/