Halloumi and Bean Salad

LunchServes 2

A delicious salad in under 30 minutes is the order of the day on a warm summer’s evening, and this halloumi and bean salad created by food writer Elaine Lemm is just the ticket! Using locally made Halloumi from West Yorkshire based Yorkshire Dama Cheese, this simple recipe is ideal an alfresco main course or starter. For more recipe inspiration visit elainelemm.com

Ingredients

200g new potatoes, sliced ½ cm thick

Pinch of salt

200g green beans, top and tailed

5 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

55g baby capers, washed

2 tablespoons mint leaves, chopped

2 tablespoons dill leaves, chopped

100g cherry tomatoes, halved

12 black olives, stoned

salt and pepper to taste

2 tablespoons plain flour

200g Halloumi cheese, sliced around 1 cm thick

 

Method

  1. Put the sliced potatoes into a large saucepan and cover with cold water and a pinch of salt. Bring to a rapid boil, lower the heat and simmer for 10 – 15 minutes or until the potatoes are cooked but not falling apart. Drain through a colander and keep to one side.
  2. In another saucepan, bring another pan of salted water to a boil. Add the beans and cook for 2 minutes. Drain and keep to one side.
  3. Mix 4 tablespoons of the oil and the vinegar in a medium-sized bowl, and add the capers, mint and dill. Stir. Add the potatoes, beans, cherry tomatoes and olives. Stir to coat the vegetables and season with salt and pepper.
  4. Heat the remaining tablespoon of oil to hot in a medium non-stick frying pan. Put the flour onto a plate and season the flour with salt and pepper. Dip the Halloumi into the flour on both sides and tap to remove any surplus flour. Cook the Halloumi on each side until golden brown.
  5. Divide the salad between the plates with the Halloumi slices on top. Serve immediately.