Herbed Mixed Bean Salad

83

Ingredients:

• French Beans – 115 gms, topped and tailed and cut into bite-sized pieces
• Shelled Broad Beans – 115 gms, grey outer skins removed if not young
• Fresh or Frozen Shelled Peas – 115 gms
• Canned Haricot Beans – 400 gms, drained and rinsed
• Small Red Onion – 1, thinly sliced
• Fresh Parsley – 2 tblsp, chopped
• Fresh Chives – 1 tblsp, snipped
• Rocket or Watercress Leaves – 85 gms
• Salt and Pepper

For Dressing:

• Extra Virgin Olive Oil – 5 tblsp
• Tarragon Vinegar – 2 tblsp
• Mixed Grain Mustard – 1/2 tsp
• Pinch of Sugar

For Fried Halloumi Cheese:

• Olive Oil to drizzle
• Halloumi Cheese – 350 gms, drained, patted dry and cut into 12 slices

Method:

1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended. Set aside.
2. Prepare a bowl of iced water.
3. Bring a saucepan of lightly salted water to the boil.
4. Add the French beans and the broad beans and blanch for 3 minutes or until just tender.
5. Use a slotted spoon to remove the beans from the water and immediately transfer them to the iced water.
6. Return the water to the boil and blanch the peas for 3 minutes or until tender.
7. Remove from the water and add to the iced water to cool.
8. Drain the beans and peas and pat dry with kitchen paper.
9. Transfer to a large bowl, add the dressing, haricot beans, onion and herbs and toss.
10. Cover and chill.
11. To make the fried halloumi cheese, just before you are ready to serve, heat a thin layer of oil in a large frying pan over a medium-high heat.
12. Lightly dust each slice of the cheese with flour, shaking off the excess.
13. Place as many pieces as will fit in the pan and fry for 30-60 seconds until golden brown.
14. Flip the cheese over and continue frying until lightly browned on the other side, then remove from the pan and keep warm while you fry the remaining pieces.
15. Toss the salad again, add the rocket leaves and then add extra seasoning, if necessary.
16. Divide the salad between individual plates and arrange the hot cheese alongside.
17. Drizzle the cheese with olive oil and grind over some pepper.
18. Serve.