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.
Buckwheat Queen
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:15min ›
Extra time:15min resting ›
Ready in:40min
- 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.
- Whisk pomegranate vinegar, honey, harissa, olive oil and black pepper together in a bowl or a jar. Set aside.
- 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.
- Cover and allow to sit at room temperature at least 15 minutes.
