Warm Green Bean, Halloumi and Potato Salad with Olives

Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

200g new potatoes, sliced
200g green beans, trimmed
4tbsp extra virgin olive oil
1tbsp red wine vinegar
50g baby capers, washed
Small bunch of mint, chopped
Small bunch of dill, chopped
12 black olives, stoned
150g cherry tomatoes, cut in half
Salt and pepper
1tbsp olive oil
200g halloumi, sliced

Method:

1. Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt to taste. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and set aside.

2. In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.

3. In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill.

4. Now add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper.

5. Heat the olive oil in a medium sized non-stick frying pan and cook the haloumi on both sides for 1 minute until golden brown.

6. Add the haloumi to the salad and mix gently, then dived between 4 plates and serve immediately.

Printer-friendly Microsoft Word document version of this recipe