Halloumi, Courgette and Chickpea Salad with Red Pepper and Tomato Salsa

Ingredients:
- ● 1 courgette, sliced into 1 cm rounds ● 1⁄2 red onion, peeled, sliced into thin wedges ● 3 tbsp olive oil ● Salt and pepper ● 1 tin chickpeas, drained ● 1 lemon ● 1 baby gem lettuce, base trimmed, leaves separated ● 1 packet halloumi (around 225G), cut in half ● 150g Holy Moly Red Pepper & Tomato Salsa
Method:
- Place a frying pan on a medium to high heat and when hot, add 1 tsp olive oil and the courgettes. Cook for around 3 minutes, till light golden in colour, then turn over and repeat. Remove to a mixing bowl. Add another 1 tsp of oil and the red onions to the pan and cook until slightly softened, around 3-4 minutes, then add to the courgettes.
  
  Add the drained chickpeas to the courgettes and onions and season with salt and pepper. Zest or finely grate the lemon over the top. Cut the lemon and squeeze one half over the top, avoiding any pips. Add 1 1⁄2 tbsp of olive oil and mix everything together.
  
  Wipe the frying pan clean, place on a medium heat and when hot, add remaining olive oil, followed by the halloumi. Cook till golden brown, around 3-4 minutes, then turn over and repeat, so the outsides are coloured and the middle soft and squidgy.
  
  Whilst the halloumi is cooking, add the baby gem to the mixing bowl and toss to coat. Divide between plates, place the halloumi on top, then spoon Red Pepper and Tomato Salsa over the halloumi and salad.

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