Chickpea, haloumi and rocket salad

Serves 4

1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes

1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.

2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.

3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.

4. Cook haloumi 1-2 mins each side.

5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.