A bright, herby summer salad with serious centrepiece energy. Lemon-dressed Queen white beans, ripe avocado and crisp cucumber piled high, crowned with sticky hot honey halloumi and finished with a creamy herb-flecked yoghurt dressing. Made for long lunches, garden tables and showing off.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
halloumi 225 g (diced)
lemon 2 (juice)
honey 1 tbsp
chilli flakes 1 tsp
flat leaf parsley 1 handful (chopped)
fresh dill 1 handful (chopped)
Bold Bean Queen butter beans 570 g (drained)
capers 1 tbsp
Greek yoghurt 150 g
Dijon mustard 1 tsp
avocado 2 (cubed)
cucumber 1 (cubed)
Romaine lettuce 120 g (shredded)
garlic cloves 1
Method
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.
