- 1-200g package of halloumi cheese
- 1-400g tin of chick peas
- ½ long cucumber, deseeded and cut into 1cm dice
- 2 peppers (preferably of different colours) cut into ½ – ¾ cm dice
- 3 spring onions, chopped
- 4 tbsp olive oil
- Juice of 1-2 lemons
- A handful of mint, finely chopped
- Salt & pepper to taste
Cut the halloumi into slices about 1cm thick, then into chunks about 1cmx1cmx1cm. Heat some olive oil in a pan (non-stick is best) over medium-high heat and add the halloumi. Fry, tossing/stirring frequently, until golden brown with crispy bits. At first the cheese may put out a lot of liquid, but bear with it. The liquid will evaporate and the cheese will eventually fry and brown.
Drain and rinse the chick peas and put into a bowl. Add the halloumi (it doesn’t matter if it’s still hot), cucumber, peppers and spring onions. Toss with olive oil and the juice of 1 lemon. Taste. If you want more lemon, then break into your second lemon and add the juice to taste. Season with salt and pepper and then add the mint and give it a final mix
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