Quick Entrees

Three-bean salad with haloumi

Name: Three-bean salad with haloumi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 eschalots, finely chopped; 2 tablespoons red wine vinegar; 2 tablespoons olive oil, plus extra to brush; Pinch of caster sugar; 400g canned butter beans, rinsed, drained; 150g French or thin green beans, trimmed; 150g fresh butter beans, trimmed; 250g packet haloumi cheese, drained, cut into 8 slices

Rate now

10m

05m

Jump to recipe

by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Salty haloumi is the prefect pairing for a salad of crunchy green beans.

2 eschalots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil, plus extra to brush
Pinch of caster sugar
400g canned butter beans, rinsed, drained
150g French or thin green beans, trimmed
150g fresh butter beans, trimmed
250g packet haloumi cheese, drained, cut into 8 slices

Method

1.

Place eschalot, vinegar, oil and sugar in a small bowl and season to taste. Whisk to combine, then set aside.
2.

Place canned butter beans in a large bowl. Cook green beans and fresh butter beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and add to bowl with canned beans while hot.
3.

Heat a non-stick frypan over high heat, brush haloumi with a little oil, then sear in the pan for 1 minute on each side until golden brown.
4.

Place beans on 4 plates, top with 2 haloumi slices and drizzle with dressing.