Honeyed halloumi and borlotti bean salad
Serves 2
Easy
Prep:
Cook:
Grilled honeyed halloumi, roasted tomatoes, a base of PMS-soothing, magnesium-rich leafy greens and gut-health borlotti beans – what’s not to love?
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- 6 slices of halloumi
- big handful of cherry or vine tomatoes
- 200g cooked quinoa, buckwheat or mixed wholegrains
- 2 big handfuls of mixed spinach and rocket
- 400g tin of borlotti beansdrained and rinsed
- 1 yellow peppersliced
- ½ red peppersliced
- ¼ red onionfinely sliced
- 100g olives
- half a handful each of parsley and mintroughly chopped
HALLOUMI SEASONING
- 2 tbsp raw honey
- 2 tbsp rosemary, oregano or za’atar
SALAD DRESSING
- 4 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp maple syrup
- pinch of dried herbs (the same as you used for the halloumi)
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Drizzle the halloumi slices with the halloumi seasoning ingredients, plus a pinch of freshly ground black pepper. Transfer to a roasting tray, along with the tomatoes, and roast for 10-15 mins or until golden.
step 2
Combine the salad dressing ingredients
step 3
Divide the leafy greens and beans between two bowls, add the peppers, onion, olives and fresh herbs.
step 4
Remove the halloumi and tomatoes from the oven, and add to the bowls, then drizzle the dressing over the top.
