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Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese, from BBC Good Food. Place a few warm halloumi slices on top of each salad and serve. A Warm Halloumi, Green Bean, and.
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Ingredients requirements Warm halloumi salad:
- Take 100 g of frozen broad beans
- Get 225 g - halloumi
- Need 1 - small bunch asparagus
- Require 1 courgette/ zucchini
- Take 2 tbls for evoo
- Get 2 - shallots
- Provide 200 g cherry tomatoes - mix of colours if possible
- Take 1 tbls for capers, rinsed
- Give 1/2 bunch for oregano, picked
- Give 1/2 bunch - flat leaf parsley, finely chopped
- Prepare 1/2 for lemon
We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that. Try our best halloumi recipes, including halloumi salads and a halloumi grill. Halloumi is also great baked - add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. Re-stir the lentil salad and season with salt and/or black pepper as needed.
Warm halloumi salad step by step:
- Cook broad beans in boiling water for 4 minutes, until tender. Drain and cool in cold water
- Slice halloumi, slice asparagus in to 1cm pieces at an angle, use speed peeler on courgette/zucchini. Toss all in evoo and season
- Heat griddle pan on high. Add halloumi, asparagus, courgette/zucchini. Cook until charred then take off heat.
- Finely slice shallots in to rings, halve the tomatoes, layer on plates with the griddled veg, broad beans and capers
- Sprinkle over the fresh herbs and dress with evoo and a little lemon juice.
Place equal portions of the warm halloumi slices on top of each portion. Prepare the dressing with the olives and turn them into paste. Add garlic, oregano, red wine vinegar and olive oil. Make the salad by cutting all greens to even size (in a bowl). Shallow fry the halloumi in virgin olive oil.
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