Halloumi and chickpea salad with mint and oranges

We like halloumi. It's like the poshed-up version of feta. In this salad we've had it fried rather than grilled, paired with mint, parsley, fresh orange segments and hearty chickpeas. It was delicious and fresh but still managed to make us feel full like a regular meal.
Recipe source: Good Food. 

Last year: Bell pepper sticks with refried bean dip.
Two years ago: Tikka masala chicken cous cous and Czech poppy seed cakes (kolache).




Ingredients (serves 2):

• 250 g halloumi (1 block)
• 2 tablespoons olive oil
• 1 orange
• 1 tablespoon balsamic white vinegar (condimento balsamico bianco) or cider vinegar
• a 400 g can of chickpeas
• 1 teaspoon extra virgin olive oil
• 1 bunch of fresh parlsey (15 g)
• 1 bunch of fresh mint (15 g)
• 1 teaspoon freshly ground pepper

Prepare your main ingredients:

Slice the halloumi and fry it in the olive oil (about 2-3 minutes on each side):

In a salad bowl, put the drained chickpeas. Cut the orange into slices and remove the rind from them, then add them to the bowl:

Chop up the greens and add them to the bowl. Also add the extra virgin olive oil, the vinegar and the pepper.

Mix well and transfer to serving bowls. Top with the fried halloumi slices.

It's done. Dig in while the halloumi cheese is still warm. :)