summer crispy bean and halloumi salad with basil vinaigrette

TOTAL TIME: 30 minutes

SERVES: 2

Milk & Dairy

• 1 pack halloumi

Pantry

• 1/2 tsp dijon

• 1 tsp honey

• 1 tbsp white wine vinegar

• 1/2 cup olive oil

• 1 can cannellini beans

• 1 tbsp corn starch

• 1 tsp paprika

• 1 tsp garlic powder

Produce

• 1 clove garlic

• 1 bunch basil (about 1/2 cup firmly packed)

• 2 cups greens of choice (arugula or baby kale)

• 2 peaches

• 1 cup cherries

1. Make your crispy beans. Drain and rinse and pat dry beans. Add to a bowl with 1 tbsp olive oil, 1 tbsp corn starch, 1 tsp paprika, 1 tsp garlic powder and 1 tsp salt.

   Heat a large pan over medium high heat. Add 1 tbsp oil and warm, then add beans. Cook for about 5-7 minutes until they start to crisp up and get golden brown. Remove from heat and set aside.

2. Make your dressing. To a high speed blender, add all your dressing ingredients and blend until smooth: 1/2 tsp dijon, 1 tsp honey, 1 tbsp white wine vinegar, 1 clove garlic, 1 bunch basil (about 1/2 cup firmly packed), 1/4 cup olive oil, 1/2 tsp salt.

   ***If you don't have the best blender, mince your garlic first and blanch your basil for a smoother dressing.

3. Grill your fruit and halloumi. Peel and cut peaches into quarters. Thinly slice halloumi into 1 cm thick pieces. Pit your cherries and cut into quarters. Drizzle peaches and halloumi in about 1 tbsp oil each.

   Heat a large grill pan over high heat. Add peaches and cook until slightly charred (about 3 -5 minutes). Remove from heat and add halloumi to pan and cook until golden brown (about 1 minute per side).

4. Assemble. To a large serving plate, add your greens, followed by your peaches, cherries and halloumi. Add your crisped beans and basil vinaigrette and serve immediately while halloumi is still hot!

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!