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 french bean and watercress salad recipe.
Halloumi french bean and watercress salad
- 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.
Place the fresh basil and olive oil in a blender or pestle and mortar and blend.
Slice the halloumi and heat a frying pan or place a sheet of foil onto the bar-b-que.
Blanch the French beans and aspargus in boiling water for 2-3 minutes.
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.
Cook for a further two minutes on the other side.
Dress your serving dish with the watercress, French beans, asparagus, cucumber and halved cherry tomatoes.
Top with the halloumi slices and tip over any remaining basil oil over the salad.
Serve whilst the halloumi is still warm.