British Warm Halloumi, Green Bean and Potato Salad

halloumi-salad
Halloumi and Green Bean Salad. British Peas and Beans
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 4
Ratings (5)

Salad on the plate in under 30 minutes is what we all desire on a warm summers' evening, on any evening in fact as this recipe translates at any time of year.  A Warm Halloumi, Green Bean and Potato Salad fits the bill perfectly at any time you want an easy, nutritious and quick recipe.

The salty, Cypriot cheese is a firm favourite in Britain and not just amongst the ex-pat communities; it is actually made here now by a small company in Yorkshire. Simply, the cheese is enjoyed for its versatility both in texture and in taste and the way it holds together under the grill.

This recipe is beautifully complemented by the use of fresh green beans. Beans are not just a side player to other ingredients, as in this recipe they can take centre stage; they deserve it. 

What You'll Need

  • 1 cup (200 g) new potatoes (sliced)
  • 1 cup  (200 g) green beans (trimmed)
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 cup (55g) baby capers, washed
  • 1small bunch of mint (chopped)
  • 1 small bunch of dill (chopped)
  • 12 black olives (stoned)
  • 1 cup (150g) cherry tomatoes (cut in half)
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoon flour (plain)
  • 7oz (200g) Halloumi cheese (sliced)

How to Make It

Put the sliced new potatoes into a large saucepan, cover with cold water and add a pinch of sea salt. Bring the potatoes to a rapid boil, lower the heat slightly and simmer for 10 - 15 minutes or until the potatoes are cooked but not falling apart. Drain through a colander and keep to one side.

In another saucepan, bring a pan of salted water to the boil. Add the trimmed green beans and cook quickly just for 2 minutes.

Drain through a colander, and keep to one side. 

 In a medium-sized bowl mix the extra virgin olive oil and vinegar, then add the capers, chopped mint and dill.

To this mixture, add the potatoes, the beans and cut cherry tomatoes. Stir thoroughly to make sure the vegetables are coated, season with salt and pepper to taste and keep to one side. 

In a medium, non-stick frying pan, heat the oil to hot but not burning.

Season the flour with a pinch of both salt and pepper. 

Slice by slice, dip the Halloumi into the flour onto both sides, tap gently to remove any excess flour. Gently cook the halloumi slices on both sides until golden brown. Be careful not to overcook the cheese, or to cook it in too hot oil as it will become tough. 

Place the cheese onto kitchen paper to drain and help to crisp up.

Add the halloumi to the salad and mix gently, then divide between 4 plates. Serve immediately.

What is Halloumi Cheese?

Halloumi cheese is widely available and sold in most major supermarkets. About.com's Vegetarian expert states: Halloumi is traditionally prepared from sheep's milk in the Greek island of Cyprus, Halloumi is a soft curd-like cheese free of rennet and safe for vegetarians who do not eat rennet.

Recipe based on one from British Peas and Beans