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Halloumi, bean and watercress salad (gluten free)

ByR Cartwright

A perfect summer salad, the Halloumi can be cooked on the bar-b-que or done in a frying pan and it’s a matter of minutes to bring it all together in a wonderful colourful taste of summer. What could be better than this Halloumi, bean and watercress salad recipe.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help bashing things with a pestle and mortar.

Is it Vegan?

This recipe is not suitable for people vegan diet, but could be adapted by switching out the halloumi for a vegan cheese alternative

Do I need any specialist equipment?

A pestle and mortar or food processor are needed for the dressing.

This halloumi, french bean and watercress salad is perfect for a light lunch or dinner. It’s also gluten free and vegetarian.

Halloumi, bean and watercress salad (gluten free)
Yield: Seves 2

Halloumi, bean and watercress salad (gluten free)

No Ratings

Ingredients

  • 1 pack of halloumi
  • Halve a bag of Watercress
  • 200 g of French beans
  • 4-5 stalks of asparagus
  • A handful of cherry tomatoes halved
  • Half a cumber sliced.
  • 2 tbsp of fresh basil
  • 2 tbsp of olive oil.

Instructions

  1. Place the fresh basil and olive oil in a blender or pestle and mortar and blend.

  2. Slice the halloumi and heat a frying pan or place a sheet of foil onto the bar-b-que.

  3. Blanch the French beans and asparagus in boiling water for 2-3 minutes.

  4. When your frying pan is hot tip the basil oil into the pan and place the halloumi slices on top. Cook for roughly two minutes until golden and then turn.

  5. Cook for a further two minutes on the other side.

  6. Dress your serving dish with the watercress, French beans, asparagus, cucumber and halved cherry tomatoes.

  7. Top with the halloumi slices and tip over any remaining basil oil over the salad.

  8. Serve whilst the halloumi is still warm.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 11mgSodium: 104mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 7g

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© R Cartwright

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