White Bean and Halloumi Salad

A light yet flavourful dish perfect for warm-weather dining. This salad features creamy cannellini beans and grilled halloumi cheese, bringing together a delightful combination of textures and tastes.

With just a handful of fresh ingredients, this salad offers simplicity without compromising on flavour.

INGREDIENTS

• 60g Halloumi, sliced into 3 x 20g pieces
• 1 Small Courgette, diagonally sliced into 1 cm thick pieces
• 1 Tablespoons Olive Oil Pinch of Sea Salt
• 1⁄2 Teaspoon Dried Mint
• 1⁄2 Teaspoon Dried Oregano 1⁄2 Teaspoon Garlic Powder OTHER INGREDIENTS:
• 5 Tablespoons Tinned Cannellini Beans, drained
• 5 Cherry Tomatoes, halved
• 2 Tablespoons Parsley, finely chopped
• 1 1⁄2 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Citrus Vinegar or White Wine Vinegar

DIRECTIONS

In a mixing bowl, add the dried mint, oregano, salt, garlic powder and oil. Add the sliced halloumi and courgette, mix well then leave to marinade for 20 minutes.

Meanwhile, in a separate bowl, mix the cannellini beans with the parsley and chopped tomatoes.

Heat a griddle pan to a medium heat and grill the halloumi and courgette until charred on each side (approx. 3-4 minutes each side)

Once grilled, mix the halloumi and courgette slices with the beans and add extra virgin olive oil, and a touch of vinegar or lemon juice to cut through the richness of the cheese.