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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Hot Honey Halloumi + Green Goddess Bean Salad
A bright, herby summer salad with serious centrepiece energy. Queen white beans, creamy avocado + crisp cucumber piled high, crowned with sticky hot honey halloumi and finished with a creamy, herby, super fresh yoghurt dressing. You'll be GLOWING after this.
Ingredients
For the bean base
1 jar Queen white beans - drained + rinsed
Juice of 1 lemon
1 tbsp olive oil
2 tbsp mix of fresh dill and parsley, finely chopped
225g halloumi, roughly sliced into 1cm thick pieces, or cubed
1 tbsp runny honey
1 tsp dried chilli flakes
Juice of ½ lemon
100-120g cos or romaine lettuce, finely chopped or shredded
2 ripe avocados, cubes
1 medium cucumber, cubed
Sesame seeds, for garnish
Optional extras:
Cooked grains like quinoa or bulgur wheat
For the dressing
50g mixed soft herbs, such as parsley, basil, mint and dill
1 tbsp capers
Juice of 1 lemon
150g thick Greek yoghurt
2 tbsp olive oil
1 garlic clove, crushed
1 tsp Dijon mustard
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Directions
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 cubes for 5-6 mins until golden on all sides, turning frequently.
Toss the drained beans with lemon juice, olive oil, and herbs until evenly coated.
For the dressing, add all the dressing ingredients 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.
To assemble, layer a portion of the lettuce in the base of a serving bowl, then add a portion of beans, avocado, cucumber, and halloumi. Drizzle over the dressing. Serve immediately.
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