Greek mezze bowl with chickpeas and haloumi

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: André Martin

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Classic Greek ingredients combine to deliver a nutritious meal that provides all of your 5-a-day and is ready in less than twenty minutes.

Serves: 4

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained and rinsed
²⁄³ cup roasted capsicum
2 tablespoons lemon juice
3 tomatoes, cut into wedges
1 cucumber, halved lengthways, sliced
¹⁄³ cup black olives, pitted
¹⁄³ cup loosely packed fresh parsley leaves, chives or dill
120g baby spinach leaves
150g salt-reduced haloumi, sliced
2 pita breads, cut into wedges and toasted

Instructions

1 Place half the chickpeas, capsicum, 2 teaspoons lemon juice and a drizzle of olive oil in a blender. Blitz to make hummus.

2 Place remaining chickpeas and lemon juice in a large bowl. Drizzle with olive oil, mixing well to combine. Add tomato, cucumber, olives, herbs and spinach, tossing to combine.

3 Heat a frying pan over high heat. Spray both sides of haloumi slices with olive oil and cook for 1 minute on each side or until golden. Divide salad among serving plates. Top with haloumi and hummus and serve with toasted pita.

Nutrition Info (per serve)

Calories 418cal

Kilojoules 1756kJ

Protein 21.6g

Total fat 16.3g

–Saturated fat 5.5g

Carbohydrates 38g

–Sugars 8g

Dietary fibre 12.3g

Sodium 783mg

Calcium 378mg

Iron 5.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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