Summer Green & Yellow Bean Halloumi Salad
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 10 minutes
- 200g/7ozs. green beans, topped and tailed and cut in half
- 200g/7ozs. yellow beans, topped and tailed and cut in half
- 150g/5ozs. flat beans, topped and tailed and cut in half
- 250g/8.83ozs halloumi, sliced
- 1/3 cup tamari almonds, chopped roughly
For dressing:
- 1 clove garlic, peeled and sliced
- 3 tablespoons red wine vinegar
- 3 tablespoons honey
- Fat pinch of salt
- 1 chilli (small or large, smaller is hotter) sliced
- Juice of 1/2 lemon
- 100ml/3.5fl ozs. extra virgin olive oil
Step 1 - Have a ice bath ready. Blanch the green and yellow beans and then drain and place in the ice bath. Add the flat beans and cook for 3 minutes, then drain and add to ice bath.
Step 2 - Make the dressing by whisking the garlic, red wine vinegar, honey, salt, chilli, lemon juice and olive oil into a small bowl. Whisk to combine.
Step 3 - Heat a frypan and add the halloumi and fry until cooked on both sides. Scatter the beans on a serving plate, add the halloumi and then the dressing and then the almonds.