Summer Bean Salad with Fried Haloumi and Pesto

Name: Summer Bean Salad with Fried Haloumi and Pesto
Yield: Makes 4 servings
Ingredients: Roasted red peppers, 1 cup (6 oz/185 g), sliced; Cannellini beans, 1 can (15 oz/425 g), drained and rinsed; Extra-virgin olive oil, ½ cup (4 fl oz/125 ml) plus 2 teaspoons; Haloumi, ½ lb (250 g), cut into 12 slices; Garlic, 1 clove; Lemon juice, 1 tablespoon; Green beans, ½ lb (250 g), trimmed; Sea salt and freshly ground pepper; Fresh basil leaves, 2 cups (2 oz/60 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This warm salad is a sophisticated take on the classic three-bean salad. It features crisp green beans, tender cannellini beans, and warm haloumi, a firm Mediterranean cheese. Serve with a crusty baguette.

Ingredients

Fresh basil leaves, 2 cups (2 oz/60 g)
Extra-virgin olive oil

Dinner
Summer
Gluten-free
Vegetarian

Method

To make the pesto, in a blender or food processor, combine the basil, ½ cup (4 fl oz/125 ml) of the oil, the lemon juice, and garlic. Blend until smooth. Season the pesto to taste with salt and pepper.
Bring a saucepan of water to a boil. Add the green beans and cook until tender-crisp, 4 minutes. Drain and toss with the cannellini beans and red peppers in a la