Step 1

Place lemon juice and 2 teaspoons oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Step 2

Cook beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Refresh under cold water. Drain.

Step 3

Heat remaining oil in a large frying pan over medium-high heat. Add chickpeas. Cook for 2 to 3 minutes or until heated through. Add coriander and chilli (if using). Cook for 1 to 2 minutes or until fragrant. Transfer to a bowl.

Step 4

Heat a barbecue plate or chargrill over medium-high heat. Cook haloumi for 1 to 2 minutes each side or until golden.

Step 5

Place rocket, spinach, tomato, beans and haloumi in bowl with chickpeas. Add dressing. Toss gently to combine. Serve.