Halloumi and Bean Salad
Serves: 4
Ready in: 15 to 30 mins
Eco FriendlyGluten FreeQuick Make
Ingredients:
4 tbsp extra virgin olive oil1 tbsp red wine vinegar
50g baby capers
small bunch of chopped mint
small bunch of chopped dill
200g new potatoes, halved or quartered if large
200g green beans
12 pitted black olives
150g cherry tomatoes, halved
salt and pepper
block of halloumi, sliced
method:
- Place the new potatoes in boiling salted water. Three minutes before they're cooked, add the green beans. Drain the veg and set to one side.
- Make the dressing by mixing the olive oil and vinegar together. Add the baby capers and chopped herbs and stir.
- Fry the halloumi slices in a little olive oil until golden on both sides.
- Divide the potatoes and green beans between four plates. Add the olives and cherry tomatoes and dress. Top with the fried halloumi and season before serving.
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