Warm salads, using the best produce of the season, are a standard feature in the repertoire of Greek cooking. At our family table a simple summer meal can consist of homegrown zucchini, new potatoes and onions simply boiled in a little salted water, drained, cooled slightly and dressed in a few drops of the best quality wine vinegar and an abundant amount of rich, peppery home-produced extra virgin olive oil. A rustic loaf of wholemeal sourdough is always there to mop up the dressing of vegetable juices, vinegar and olive oil. A clove or two of peeled fresh garlic also sits idle on the table, waiting to be rubbed onto the slices of bread for an extra punch of flavour. A side dish of piquant sheep and goat’s milk feta provides a salty tang and a dish of small but plump olives, rich with oil, give a bitter burst.
If we have friends visting, I often take this simple meal up a notch with the addition of some spiced chickpeas, grilled haloumi and a burst of fresh mint. A simple starter, this salad can be served alone, or it makes a wonderful side dish to fish grilled over charcoal.
Spiced chickpea and haloumi salad
Ingredients
- 2 x 400g can chickpeas rinsed well, drained
- 1 tsp cumin ground
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- 5 small zucchini with flowers attached
- 1 bunch of asparagus
- 1 small red onion
- 1 cup mint leaves
- 1 haloumi
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Sea salt and black pepper
Instructions
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Preheat oven to 180°C. Line 2 baking trays with baking paper. Place chickpeas in a bowl. Drizzle with 1 tbs oil. Sprinkle with the cumin, fennel and smoked paprika. Season. Toss to combine. Spread over 1 lined tray. Bake, tossing occasionally, for 15 mins or until chickpeas are light golden. Drizzle the red onion with a little olive oil and wrap tightly in foil. Place in the oven to cook alongside the chickpeas. When the chickpeas and onion are ready, set aside to cool. Peel the onion into layers.
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While the chickpeas and onion are cooking, steam the zucchini and asparagus. Set aside to cool.
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Place chickpeas, zucchini, onion, asparagus and mint in a bowl. Place lemon juice and olive oil in a screw-top jar. Shake until well combined. Drizzle over the chickpea mixture and toss to combine. Arrange on a serving platter.
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Finally, cut the haloumi into fairly thick slices and grill in a dry frying pan, over medium heat. Add the haloumi slices to the salad and serve.
