The best thing about spring is that the meals become lighter and this leaves you with such an abundance of ingredients to play with and create great salads for lunch, dinner or to take to work with you.
I am absolutely mad about salads and literally have one every day. Today’s recipe I want to share with you, is a quick warm Halloumi salad and my homemade honey mustard dressing.
These are the ingredients I used for one portion:
- Handful of baby new potatoes
- Handful of green beans, tops trimmed
- Iceberg lettuce
- Red Pepper
- Spring onions
- A few Kalamata Olives
- Half a packet of Halloumi cheese
- A knob of butter and Olive oil to fry the potatoes and beans
Here’s what you need to for the honey mustard dressing, the ingredients make about 250ml and I usually make a batch at a time, because yes, I eat that much salad and it will easily keep in the fridge for a week. Combine all ingredients in a jar or bottle and just shake it up. Taste to see if it is to your liking and adjust if necessary. I omit garlic in this dressing recipe as I made it originally from a batch of dressing I eat at the office (more colleague friendly) but also have one at home that has garlic in it because I like it. If you want the garlic version, add a minced, pressed garlic clove to the dressing.
- 1 tbsp French mustard (Dijon or wholegrain as you like)
- 1 tbsp honey
- 1 lemon juice
- 2 tbsp cider vinegar
- 6 tbsp olive oil
- salt and pepper, to taste
Boil the potatoes with the skin on (the skin has an array of nutrients that you don’t want to miss). I check them with a skewer to see if they are ready and soft when piercing.
Trim the tops off the green beans and add them to a hot pan with a bit of olive oil, salt and pepper to taste. I got myself a great ceramic coated pan and I must say I absolutely love it, literally nothing sticks, its so great. We want the green beans to char a bit, cook but still also retain some of the crunch. I move them about a bit to get some charring on them and once that is achieved I pour a splash of water in the pan. Being on high the water will instantly steam the green beans and then evaporate. Try one and see if it has the desired consistency for you, if still too hard then repeat the process with a bit more water. They shouldn’t be too soft as they will be in the pan just a bit longer together with the potatoes, to keep them warm but also to give them some more time to cook on a gentle heat.
Turn the heat down to a low heat, cut the potatoes in half or bite size chunks and add them to one side of the pan, I like to add a bit butter to them as it makes them just a bit more decadent. While the potatoes fry, season them also with salt and pepper to taste.
Chop all other vegetables and half the olives, arrange on a plate to your liking. I save some spring onions to sprinkle over the top at the end.
In a second hot pan put the sliced Halloumi and grill on both sides until they are lovely and golden. This will only take a couple minutes on a high pan and be prepared for a speedy assembly of the final dish as the Halloumi can get rubbery if not served immediately.
Assemble the potatoes in the middle of the dish, top with green beans and finally with the Halloumi slices, sprinkle the remaining spring onions on top and lightly coat the dish in the dressing.
Enjoy a stunning salad!