• Green bean seasonal salad

    by  • 23/08/2011 • Country food • 0 Comments

    Warm Green Bean, Halloumi and Potato Salad with Olives

    If you’ve got a bumper crop of green beans in your garden, try this simple salad which takes just 10 minutes to prepare and serves 4. You will need…

    200g new potatoes, sliced

    200g green beans, trimmed

    4 tbsp extra virgin olive oil

    1 tbsp red wine vinegar

    50g baby capers, washed

    Small bunch of mint, chopped

    Small bunch of dill, chopped

    12 black olives, stoned

    150g cherry tomatoes, cut in half

    Salt and pepper

    1 tbsp olive oil

    200g haloumi, sliced

    Put the new potatoes in a medium sized pan, cover with cold water, then lightly salt to taste. Bring to the boil, then simmer for 10 to 15 minutes until cooked. Drain and set aside.

    In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.

    In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill. Then add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper.

    Heat the olive oil in a medium sized non-stick frying pan and cook the haloumi on both sides for 1 minute until golden brown. Add the haloumi to the salad and mix gently, then divide between 4 plates and serve immediately.

    For more inspiring summer recipes with beans and peas, visit www.tastesofsummer.co.uk

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