Warm halloumi, chickpea & lime salad

Serves 2 Prep 10 mins Cook 12 mins £1.91 a portion 627 kcals, 42g fat, 15g sat. fat, 6g sugar

100g green beans, trimmed 400g can chickpeas, drained and rinsed juice and zest 1 lime 4 tbsp extra virgin olive oil ½ red chilli, deseeded and finely sliced ½ red onion, sliced into thin wedges 2 ready-roasted peppers from a jar, drained and sliced 100g cherry tomatoes, halved large handful rocket small bunch parsley, chopped 140g halloumi, sliced

1 Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.

2 Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.

3 Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.