What I'm cooking and eating

Friday, 19 June 2015

Halloumi with chickpeas, mushrooms, tomatoes and noodles

On Monday, the Swan Whisperer and I went into Brixton to explore the new Pop Brixton that has opened where the ice-rink used to be, but as it was Monday, everything was firmly closed.  So we got our lunch from a street stall called Pots of Brixton, which was a jacket potato place.  The SW had a meat filling, but I chose the veggie one, which was halloumi, chickpeas, mushrooms and tomatoes.  So, of course, I had to try to recreate it at home, only with noodles instead of potatoes.

½ packet halloumi cheese, sliced, and each slice cut in half.
½ punnet mushrooms, sliced
4-5 tomatoes, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, crushed
1 tin chickpeas, drained and rinsed, or the equivalent amount of dried chickpeas, soaked and cooked (which is what I used, as they are nicer)
Seasonings to taste
100 g rice noodles (this was too much - 75g would have been better)

Place the vegetables in a lidded pan with a little oil, and allow to cook in their own steam for about 10-15 minutes.  Do NOT do what I did and leave the heat too high so that it dries out - this would have been a lot nicer if I hadn't!

 Add the cooked chickpeas, and heat through.  Cook the noodles according to the instructions on the packet.
Meanwhile fry the halloumi on both sides (it doesn't need any oil) until golden.  
Mix everything together and serve.... as I said, it was lovely, but would have been nicer if it hadn't dried out a bit, and we really didn't need so many noodles.


  1. I do halloumi in the oven in a non-stick tin at about 160 - 170 [fan oven] doesn't take long, and it can be doing while you're assembling other ingredients - main thing is not to forget it!!! [ask me how I know ;) ]

    1. I never had much success with it until I tried this method. And yes, forgetting it would not be a plan.....