Hot Honey Halloumi With Green Goddess Beans

Cook the hot honey halloumi

• Dice the halloumi and juice the lemon.
• Add the honey, chilli flakes and juice of half a lemon to a small mixing bowl and mix well to combine. Add the diced halloumi and toss well to coat.
• Heat 1 tbsp of olive oil in a non-stick frying pan over medium heat. Fry the halloumi for 5-6 minutes until golden on all sides, turning frequently.

Dress the beans

• Roughly chop the fresh parsley and fresh dill*. Keep half to dress the beans and keep half for the dressing**.
• Toss the drained Bold Bean Queen butter beans with lemon juice, olive oil, to taste, and the fresh herbs.

Make the herb dressing

• Crush the garlic clove.
• Add the reserved fresh parsley and fresh dill, capers, *juice of 1 lemon, Greek yoghurt, 2 tbsp olive oil and Dijon mustard to a blender or food processor with a pinch of salt and blend until you reach a smooth, creamy, pourable consistency. Adjust seasoning to taste.

Assemble the salad

• Dice the avocado and cucumber. Shred the Romaine lettuce.
• To assemble, layer a portion of Romaine lettuce in the base of a serving bowl, then add a portion of avocado, cucumber, and halloumi. Add the bean base.
• Drizzle over the dressing. Serve immediately.