Summer Bean Salad with Fried Halloumi and Pesto

Meat-Free Mains, Recipes, Sides

This warm salad is a sophisticated take on the classic three-bean salad. It features crisp green beans, tender cannellini beans and warm halloumi, a firm Mediterranean cheese. Served with a crusty baguette, it’s hearty enough for a meatless Monday meal. If you’re short on time, use quality purchased pesto instead of making your own.

 

Summer Bean Salad with Fried Halloumi and Pesto

 

Ingredients

 

  • 2 cups (2 oz./60 g) fresh basil leaves
  • 1/2 cup (4 fl. oz./125 ml) plus 2 tsp. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 garlic clove
  • Sea salt and freshly ground pepper
  • 1/2 lb. (250 g) green beans, trimmed
  • 1 can (15 oz./425 g) cannellini beans, drained and rinsed
  • 1 cup (6 oz./185 g) roasted red bell peppers, sliced
  • 1/2 lb. (250 g) halloumi cheese, cut into 12 slices

Directions

 

1. To make the pesto, in a blender or food processor, combine the basil, 1/2 cup (4 fl. oz./125 ml) of the olive oil, the lemon juice and garlic. Blend until smooth. Season the pesto to taste with salt and pepper.

 

2. Bring a saucepan of water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and toss with the cannellini beans and red peppers in a large bowl. Season with salt and pepper.

 

3. In a large nonstick fry pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the haloumi slices in a single layer and cook until browned, about 1 1/2 minutes per side.

 

4. Transfer the bean salad to a platter. Arrange the halloumi on a platter and drizzle with the pesto. (Alternatively, divide the salad among 4 plates. Top with the halloumi and drizzle the pesto over the top). Serve immediately. Serves 4.

 

weeknight_vegetarian

 

 

Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.

 

 

 

 

 

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Summer Bean Salad with Fried Halloumi and Pesto
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