Ingredients

· 100 g green beans

· 400 g can chickpea

· Zest and juice 1 lime

· 4 tablespoons olive oil

· 2 red chillies

· ½ red onion

· 2 roasted peppers

· 100 g cherry tomatoes

· Handful rocket leaves

· 1 bunch parsley

· 140 g halloumi cheese

Method

Cook the beans in a pan of boiling water for three minutes until just tender, adding the chickpeas in the final minute of cooking. Meanwhile, make the dressing: in a bowl, whisk the lime juice and zest with three tablespoons of oil and chillies. Drain the chickpeas and beans and, while warm, toss with the dressing. Pour boiling water over onion, leave for five minutes to soften, then drain and rinse. Add the peppers, tomatoes, rocket leaves, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing. Heat the remaining oil in a frying pan, add the halloumi slices and fry for about a minute on each side until golden. Place warm halloumi slices on top of the salad and serve.