Grilled Halloumi and Chickpea Salad

Perfect to enjoy on a summer's day with friends, this delightfully light yet tasty salad is perfect to pair with a Chardonnay, Pinot Gris or even a dry Rosé or lighter style of New Zealand Pinot Noir from Nelson or Martinborough.

Ingredients

Serves 4

• 3 tbsp olive oil
• 250gm halloumi, thickly sliced
• 1 can chickpeas, rinsed and drained
• 200gm lettuce leaves
• ½ red chilli, deseeded and finely chopped

For the yogurt, cucumber dressing

• 1 tbsp olive oil
• 250gm Greek yogurt
• 1 garlic clove, crushed
• Small handful cilantro, chopped
• Small handful mint leaves, chopped
• Juice of ½ a lime
• ¼ cucumber, grated and lightly squeezed

Method

1. Heat a large griddle pan over a high heat
2. Drizzle the halloumi slices with the oil and add to the pan in a single layer
3. Cook for two minutes each side or until golden and charred
4. Toss together the chickpeas and lettuce in a large serving bowl
5. Top with the halloumi slices
6. Mix all the dressing ingredients together and season
7. Spoon the dressing over the leaves and halloumi
8. Sprinkle the chilli on top and serve