Warm pesto, chickpea and butter bean salad with halloumi

A quick 15-minute dinner has never looked so good. This filling salad is made with halloumi, homemade speedy pesto and crispy bacon to leave you feeling satisfied.

recipe
About Recipe
Warm pesto, chickpea and butter bean salad with halloumi

A quick 15-minute dinner has never looked so good. This filling salad is made with halloumi, homemade speedy pesto and crispy bacon to leave you feeling satisfied.

Ingredients :
  • 4 rashers streaky bacon
  • 150g halloumi, sliced
  • 1 garlic clove, crushed
  • 50g fresh basil
  • 15g parmesan, grated
  • Finely grated zest and juice ½ lemon, plus extra lemon zest and wedges to serve
  • 70ml olive oil, plus extra to drizzle
  • 2 x 400g tins chickpeas, drained and rinsed
  • 2 x 400g tins butter beans, drained and rinsed
  • 100g rocket
Directions :

  1. Heat a large non-stick frying pan over a medium-high heat and fry the bacon and halloumi slices for 5-6 minutes, turning halfway, until the bacon is crisp. Set aside.

  2. Meanwhile, put the garlic, basil, parmesan, lemon zest and juice, and oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.

  3. Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.

  4. Put a handful of rocket onto each of 4 plates and top with the pesto beans, shards of crisp bacon and the halloumi slices, along with the extra lemon zest and lemon wedges.

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