Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing
A delightful salad combining savory halloumi, sweet cranberries, and a refreshing mint-lemon dressing. Perfect as a standalone meal or as a hearty side.
Ingredients
Main Ingredients
- 200 g halloumi cheese, sliced Choose firm, high-quality halloumi for the best frying results.
- 1 can (15 oz / 425 g) butter beans, drained and rinsed Allow the butter beans to drain and dry thoroughly for better flavor absorption.
- 35 g dried cranberries Recommended for a sweeter flavor balance.
- 1 small red onion, thinly sliced
- 30 g fresh spinach or arugula Can be used interchangeably.
- 30 g toasted pine nuts or walnuts Experiment with different nuts like almonds or pecans for a unique twist.
For the Dressing
- 15 ml olive oil, for frying halloumi
- 45 ml olive oil
- 15 ml lemon juice For a zestier flavor, add more lemon juice.
- 5 g honey or maple syrup
- 3 g chopped fresh mint
- Salt & pepper, to taste
Instructions
Preparation
- Heat olive oil in a non-stick skillet over medium heat.
- Fry halloumi slices for 1–2 minutes per side until golden brown. Remove and set aside.
- In a large bowl, combine butter beans, cranberries, red onion, spinach, and toasted nuts.
- In a small bowl, whisk together olive oil, lemon juice, honey, mint, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with warm halloumi slices and serve immediately.
Notes
This salad pairs beautifully with grilled chicken or fish. You can also serve it alongside warm crusty bread or quinoa. To store leftovers, refrigerate for up to two days; reheat halloumi in a skillet before serving if desired.