Meals for Under £10: Tomato, chickpea & halloumi salad

HERE’S a meat-free salad which is light, yet big on taste and packed with vitamins thanks to its colourful mix of tomatoes, courgettes and red onion.

The chickpeas make it a great source of protein, too.

You can add your own variations to it – we added sweetcorn, which worked a treat.

Thanks to Lakeland for this week’s recipe.

You’ll need:

½ small red onion

1 tbsp red wine vinegar

2 tbsp olive oil

1 large courgette, halved lengthways, thickly sliced

400g small tomatoes, halved

250g halloumi cheese, sliced

Chilli oil or olive oil to drizzle

400g tin chickpeas, rinsed

Large handful flat-leaf parsley, leaves only

Method:

Put the onion, vinegar and olive oil in a large bowl. Set aside.

Heat the oven to 220°C/200°C fan/gas mark 7/425°F. Put the courgettes and tomatoes (cut side up) on a baking tray, season well and cook for 25 minutes or until roasted and beginning to blacken at the edges.

Warm the grill. Drizzle the halloumi with a little chilli oil and grill until golden brown on each side.

Gently toss the chickpeas, parsley, roasted tomatoes and courgettes with the onion mixture.

Divide between plates and top with halloumi.

Serve with a green salad and crusty bread.