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Meat-free Monday recipe: 10-minute summer bean salad with nut-crusted halloumi

Meat-free Monday recipe: 10-minute summer bean salad with nut-crusted halloumi

Taken from Luscious Vegetarian by Sonia Cabano and Jade de Waal.

INGREDIENTS:

  • 1 x 400 g can four-bean mix
  • 1 cup (250 ml) sweetcorn kernels
  • 1 cup (250 ml) cherry tomatoes, halved
  • 3 stalks celery, very finely chopped
  • 1 small onion or 6 spring onions,finely chopped
  • 2 t (10 ml) dried tarragon
  • 1 t (5 ml) dried dill
  • 1⁄2 cup (125 ml) Bulgarian yoghurt
  • juice of 1 lemon
  • salt and pepper
  • 250 g halloumi, cut in 1 cm-thick slices
  • 2 T (30 ml) pine kernels
  • olive oil for frying

METHOD:

  1. Combine all the ingredients except the halloumi, pine kernels and oil in an attractive serving bowl. Season well and set aside for the flavours to marry.
  2. Meanwhile, press each slice of halloumi firmly into some pine kernels and fry for 20–30 seconds each side in hot olive oil until just golden brown. Serve immediately with the summer bean salad and nice crusty bread.

Serves 2 - 4 

Click here for more information on Luscious Vegetarian

Ook beskikbaar in Afrikaans


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