Chickpea, Haloumi and Avocado Salad with Roasted Cherry Tomatoes

I know I said I'd update you all with my Mums layered vegetarian lasagne recipe ASAP (it was delicious by the way), but I've been a little busy lately and last night I made this recipe which blew my mind, so I can't resist but to blog it straight away. I'm blog the lasagne recipe eventually.

This salad is based on a Nadine Abensur recipe I found. I've toyed around with it slightly. It's a really simple and satisfying salad. Enjoy.

Chickpea, Haloumi and Avocado Salad with Roasted Cherry Tomatoes

serves 3-5

800g chickpeas, drained (can be canned or soaked overnight, it doesn't really matter)
juice of a lemon
180g Haloumi cheese, cut into 5mm thick slices
1 avocado, diced
about 10 -15 cherry tomatoes, halved
200g rocket
2 tbsp coriander leaves
2 tbsp flat leaf parsley
1 garlic clove, finely chopped
1 chilli, deseeded and finely chopped
1 red onion, chopped
extra virgin olive oil
paprika
sea salt and ground black pepper

1. Preheat grill. Place the cherry tomatoes on a tray covered in al foil. Drizzle over some oil, a sprinkle of paprika and pepper. Place tray under the grill and cook until slightly roasted, so they look soft and kind of wrinkled but are not too black on top.
2. Preheat a griddle pan. Add a few dashes of oil and when hot, add the haloumi slices. Cook on one side until golden and crispy, then turn over and do the same with the other side.
3. Mix the chickpeas in a bowl with the lemon juice, garlic, chilli and a little bit of olive oil, salt and pepper. Tear the coriander and parsley and add to the mix. Add the red onion, avocado, roasted tomatoes and rocket and mix well.
4. Divide the chickpea salad between plates and place haloumi on top. Serve with pita bread. Devour.