So after all the soups and potato bakes and cupcakes, it was time for something a little lighter (and healthier), right? Right? And since I didn't have a lot of time to prepare a meal before our weekly dance lesson (yes, TheHusband and I are taking ballroom lessons and enjoying it a lot!), a quick salad fit the bill perfectly. The folks over at Fitsugar provided the recipe (adapted slightly by yours truly), and we provided the eager hungry tummies. It works out well, you see?
Chickpea, Carrot & Currant Salad
Serves 2 hungry people (with enough leftovers for lunch today)
2 tins of chickpeas, rinsed
2 large (or 3 medium) carrots, grated
3/4 cup currants
1/4 cup fresh coriander (cilantro), chopped
1/4 cup parsley, chopped
4 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, crushed
1 teaspoon paprika
salt & pepper to taste
240g (8 oz) halloumi, cut into cubes
flour for coating
1. Mix chickpeas with the carrots and currants in a salad bowl. Add fresh coriander, parsley, olive oil, lemon juice, cumin seeds, coriander seeds, paprika, salt & pepper and let rest for the flavours to mingle. Preferably an hour, but we gobbled it up in 10 minutes and it still tasted good.
2. Now heat some oil in a frying pan. Coat halloumi in flour, and fry over medium heat until golden brown.
3. Serve salad scattered with fried halloumi cubes.
Salad will keep in the fridge for a few days (without the halloumi).
Nutritional info (per serving): Calories 644.6 Total Fat 30.9 g Saturated Fat 2.1 g Polyunsaturated Fat 2.2 g Monounsaturated Fat 10.5 g Cholesterol 0.0 mg Sodium 573.7 mg Potassium 601.9 mg Total Carbohydrate 70.2 g Dietary Fiber 10.8 g Sugars 21.3 g Protein 22.8 g
Good source of: Manganese 59.1 %, Vitamin B6 46.0 %, Vitamin A 35.4 %, Folate 34.1 %, Vitamin C 27.9 %