Summer Bean Salad with Fried Halloumi and Pesto
This warm salad, which features crisp green beans, tender cannellini beans and warm halloumi (a firm Mediterranean cheese), is a sophisticated take on the classic three-bean salad. Served with a crusty baguette, it’s hearty enough for meatless meal. If you’re short on time, use quality purchased pesto instead of making your own.
Ingredients
- 2 cups (2 oz./60 g) fresh basil leaves
- 1/2 cup (4 fl. oz./125 ml) plus 2 tsp. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- 1 garlic clove
- Sea salt and freshly ground pepper
- 1/2 lb. (250 g) green beans, trimmed
- 1 can (15 oz./425 g) cannellini beans, drained and rinsed
- 1 cup (6 oz./185 g) roasted red bell peppers, sliced
- 1/2 lb. (250 g) halloumi cheese, cut into 12 slices
Directions
To make the pesto, in a blender or food processor, combine the basil, 1/2 cup (4 fl. oz./125 ml) of the olive 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 crisp-tender, about 4 minutes. Drain and toss with the cannellini beans and red peppers in a large bowl. Season with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the halloumi slices in a single layer and cook until browned, about 1 1/2 minutes per side.
Transfer the bean salad to a platter. Arrange the halloumi on a platter and drizzle with the pesto. (Alternatively, divide the salad among 4 plates. Top with the halloumi and drizzle the pesto over the top). Serve immediately. Serves 4.
Adapted from Williams Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen 2014)