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Summer garden salad with halloumi

If you want a quick and light lunch or supper, this summer garden salad with halloumi will be perfect for you! It's ready within 15 minutes, and is full of healthy vegetables, but the halloumi will keep you feeling full! It can be eaten cold too, so ideal for parties and picnics.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g halloumi
  • A few pinches of dried chilli flakes
  • 1 zucchini courgette
  • 100 g green beans
  • 150 g cherry tomatoes
  • 100 g mixed green salad leaves
  • Olive oil to cook
  • Dressing:
  • 2 Tbsp olive oil
  • 1 small handful of basil leaves chopped
  • 1 small clove garlic minced
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste
  • Pita bread to serve optional

Method
 

  1. Blanch the beans for 2 minutes in boiling water, then rinse them under cold water and drain.
  2. Scatter the green salad leaves in a serving dish. Cut the tomatoes in half, add to the salad .
  3. Using a vegetable peeler, cut the zucchini lengthwise into thin strips.
  4. Heat the grill or griddle pan.
  5. Brush the zucchini slices with olive oil and cook the until tender.
  6. Cut the halloumi into 6 slices. Brush them with a little oil and sprinkle with chilli flakes, then cook them on each side for about a minute, until light brown. Transfer them onto a plate.
  7. Toast/grill/griddle the pita.
  8. In the meantime, add the beans and zucchini to the salad. Mix the dressing ingredients, add to the salad. Toss well.
  9. Put the halloumi slices on the top and serve with the warm pita (cut into wedges)