-
-
Add this recipe to your binder
This recipe is in your binder
-
Halloumi, courgette, green bean and tomato salad recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
27 ratings
With only 10 mins cooking, this colourful salad is the perfect summer dish. Halloumi with a hint of chilli, fresh courgettes, green beans and tomato combine perfectly for a wonderful mixture of textures and tastes. Finish with a drizzle of homemade dressing. See method
Ingredients
- 3 courgettes, sliced into ribbons
- 4tbsp extra-virgin olive oil
- 500g Halloumi Lighter cheese
- ¼ tsp chilli flakes
- 90g mixed leaf salad
- 250g (8oz) green beans, blanched
- 250g (8oz) cherry or baby plum tomatoes, halved
- 15g basil, finely chopped
- 1 small garlic clove, finely chopped
- 1 1/2tbsp red wine vinegar
- toasted wholemeal pitta bread triangles, to serve
Each serving contains
-
Energy
1915kj
461kcal
23%
-
Fat
33g
48%
-
Saturates
16g
82%
-
Sugars
6g
6%
-
Salt
3.9g
65%
of the reference intake
Carbohydrate 6.6g
Protein 33.8g
Fibre 4.7g
Method
- Heat a griddle pan until hot. Drizzle the courgette with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside.
- Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side.
- Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
- Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread.
See more Salad recipes