Lots of components to this dish, but it's all super easy and quick

SERVES 6 as an entree

FALAFAL:

½ can chickpeas, drained
2 red onion, finely diced
1 clove garlic, finely diced
2 tablespoon parsley, finely chopped
2 tablespoon coriander, finely chopped
2 teaspoon ground cumin
flour to bind
half a red chilli, seeded and finely chopped
salt and pepper
Haloumi, sliced

1. Saute onion, garlic, chilli and ground cumin until soft. Chill then add parsley and coriander
2. Blitz the chickpeas in a food-processor, then combine with onion mixture. Add flour to bind and check for seasoning
3. Deep fry small balls of falafel until dark golden brown
4. Fry Haloumi until soft

COURGETTE AND PINENUT SALSA:

1 courgette, finely diced
1 red pepper, finely diced
1 tablespoon Pinenuts, chopped
1 teaspoon capes, chopped
1 tablespoon parsley, finely chopped
Zest of 1 lemon
1 tablespoon olive oil
1 tablespoon white balsamic
salt and pepper

Combine all ingredients

CAPER AND LIME DRESSING:

Juice and zest of 1 lime
1 tablespoon capers, chopped
1 tablespoon white wine vinegar
1 clove of garlic, finely chopped
1 tablespoon whole grain mustard
1 tablespoon fresh coriander, chopped
2 tablespoon olive oil
salt and pepper

TO SERVE:
Arrange the Haloumi and falafel on each plate on top of the salsa. Drizzle with caper lime dressing