Chop Chop: Haloumi with chickpeas & zucchini
1 onion, chopped
2 cloves garlic, chopped
4 zucchini, thinly sliced lengthwise (use a mandoline if you have one)
olive oil for frying
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch of chilli flakes
400g can chickpeas, drained, rinsed
¼ cup red wine vinegar
¼ cup extra virgin olive oil
200g haloumi, sliced
flour to dust the haloumi
½ cup roughly chopped parsley
½ cup roughly chopped mint
Heat a frying pan over medium heat, add some olive oil and fry the onion and garlic until soft. Add the cumin, coriander and chilli flakes and the chickpeas and toss to coat and heat through.
Move to a bowl and add the vinegar and oil. Grill the zucchini until softened (3-4 minutes each side). Add the zucchini to the bowl as they cook.
Pat the haloumi dry with paper towel and dust with flour.
Stir the herbs through the chickpeas, season with salt and move to a serving platter.
Heat some oil in a frying pan and fry the haloumi for 2-3 minutes each side until golden. Put on top of the chickpeas and serve immediately.