Halloumi three bean salad with pomegranate-harissa vinaigrette

    40 min

    Pan fried halloumi, 3 types of beans, red onion, fresh coriander and mint are tossed with homemade vinaigrette to make an incredible salad that your taste buds will love.

    1 person made this

    Serves: 8 

    • 200g halloumi cheese, cut into 2cm slabs
    • 2 tablespoons pomegranate vinegar
    • 1 tablespoon honey
    • 1 1/2 teaspoons harissa, or more to taste
    • 3 tablespoons olive oil
    • 1 pinch freshly ground black pepper
    • 250g black beans, drained and rinsed
    • 250g kidney beans, drained and rinsed
    • 250g white beans, drained and rinsed
    • 1/2 red onion, finely chopped
    • 2 tablespoons freshly chopped mint
    • 2 tablespoons freshly chopped coriander

    Prep:10min  ›  Cook:15min  ›  Extra time:15min resting  ›  Ready in:40min 

    1. Heat a large nonstick pan over medium high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; slice into cubes.
    2. Whisk pomegranate vinegar, honey, harissa, olive oil and black pepper together in a bowl or a jar. Set aside.
    3. Combine black beans, kidney beans, white beans, red onion, mint and coriander in a bowl; toss ingredients together with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss again to coat.
    4. Cover and allow to sit at room temperature at least 15 minutes.

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