Halloumi, courgette, green bean and tomato salad recipe
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- Serves 4
- 5mins to prepare and 5mins to cook
- 461 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1915kJ 461.0kcal
- Fat
- 33g
- Saturates
- 16g
- Salt
- 3.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.6gProtein 33.8gFibre 4.7g
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- 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
