Chickpea, Halloumi & Red Onion Salad with Fregola

This fresh, lemony salad can be made with flat-leaf parsley or coriander, and is excellent for lunchboxes. Adapted from Rukmini Iyer’s The Quick Roasting Tin.

Prep Time: 10 mins Cook Time: 30 mins Serves: 2-3 lunchboxes

Ingredients:

• 200g Fregola

• 400ml hot water

• 2 tsp vegetable bouillon powder

• 1 red onion, finely sliced

• 250g halloumi, cut into 1cm chunks

• 240g cooked chickpeas (equivalent to 400g tin, drained)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tbsp lemon juice

• 100g spinach, roughly chopped

• 15g coriander, roughly chopped

• Sea salt to taste

Instructions:

• Preheat the oven to 180°C fan/200°C/GM 6.

• Dissolve the vegetable bouillon powder into the hot water and tip into a medium-sized roasting tin with the fregola.

• Toss the chickpeas, halloumi and red onion with the paprika and half the olive oil and scatter over the fregola.

• Transfer the tin to the oven and bake for 25 minutes.

• Remove from the oven, stir through the remaining olive oil, lemon juice and spinach and return to the oven for 5 minutes, until the halloumi is golden brown and the fregola is cooked through.

• Stir in the coriander and adjust the seasoning to taste.

• Allow to cool, divide between lunchboxes and refrigerate until needed. Best eaten at room temperature.

Also delicious eaten immediately if you simply can’t wait!

Chickpea, Halloumi and Onion Salad with Fregola.pdf

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