Grilled Halloumi with White Beans, Lemon & Herbs
Ingredients
- —200 g halloumi
- —240 g white beans (drained)
- —½ cucumber
- —150 g cherry tomatoes
- —½ red onion
- —40 g arugula
- —1 tbsp pumpkin seeds
- —2 tbsp fresh parsley, roughly chopped
- —1 tbsp fresh mint, roughly chopped
- —2 tbsp extra virgin olive oil
- —1 organic lemon
- —1 tsp Dijon mustard
- —Sea salt
- —Freshly ground black pepper
Instructions
This refreshing lunch combines creamy white beans with crispy halloumi, crunchy vegetables, and a light lemon dressing. The beans provide long-lasting satisfaction, while the halloumi adds a savory, golden-brown bite. Finished with fresh herbs and toasted seeds, it creates a colorful lunch that is both nutritious and surprising.
Perfect as an elaborate lunch or light evening meal. Ready in about 20 minutes and packed with flavor.
Mix the olive oil with the mustard, the zest, and the juice of half a lemon to make a fresh dressing.
Rinse the white beans and mix them with the cucumber, halved cherry tomatoes, thinly sliced red onion, arugula, and the fresh herbs.
Toss the dressing through.
Cut the halloumi into slices about one centimeter thick and fry them in a dry frying pan for 2 to 3 minutes on each side until golden brown.
Divide the salad over two plates and place the warm halloumi on top.
Finish with toasted pumpkin seeds, some extra lemon zest, and freshly ground black pepper.
Serving Tip
Add some slices of avocado for extra creaminess or serve with grilled bell pepper.
Storage Tip
The salad keeps well in the fridge for up to 2 days. Store the halloumi separately and fry it just before serving for the best texture.