Name: Honeyed Halloumi & Borlotti Bean Salad
Cook time: 25 min
Yield: 2
Ingredients: 6 slices of halloumi; Big handful of cherry or vine tomatoes; 200g cooked quinoa, buckwheat or mixed wholegrains; 2 big handfuls of mixed spinach and rocket; 400g tin borlotti beans, drained and rinsed; 1 yellow pepper, sliced; ½ red pepper, sliced; ¼ red onion, finely sliced; 100g pitted olives; Half a handful each of flat-leaf parsley and mint, roughly chopped; FOR THE HALLOUMI SEASONING; 2tbsp raw honey; 2tsp rosemary, oregano or za’atar seasoning; Pinch of freshly ground black pepper; FOR THE SALAD DRESSING; 4tbsp extra-virgin olive oil; 2tbsp apple cider vinegar; 1tsp Dijon mustard; 1tbsp maple syrup; Pinch of the same dried herbs you used for the halloumi

VMG Recipes