Halloumi and Charred Vegetables

Halloumi and Charred Vegetables

with Cannellini Bean Salad

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Leave it halloumi to have us thinking of dinner all day! This squeaky, salty cheese is an all time fave here and adding tender veggies, hearty beans and a lightly sweet dressing make for a match made in heaven!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

200 g

Halloumi Cheese


227 g


190 g

Red Bell Pepper

1 can

Cannellini Beans

10 g


56 g

Baby Arugula

1 tbsp

Fig Jam

1 tbsp

Sherry Vinegar


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories724 kcal
Fat32 g
Saturated Fat18 g
Carbohydrate73 g
Sugar22 g
Dietary Fiber14 g
Protein38 g
Cholesterol100 mg
Sodium1475 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Large Bowl
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil.'

Wash and dry all produce.* Slice the zucchini into 1/2-inch rounds. Core, then cut the bell pepper into 1-inch cubes. Roughly chop the mint leaves. Drain and rinse the beans. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels.


Heat a large non-stick pan over medium heat. Add the zucchini to the dry pan. Season with salt and pepper. Cook, flipping the slices halfway through cooking, until the zucchini is 'charred' or dark golden-brown, 7-8 min. (Depending on the size of your pan, you may need to do this in batches.) Transfer to a large bowl and set aside.


Add the peppers to the same dry pan and cook, stirring occasionally, until dark golden-brown, 4-5 min. Transfer the peppers to the same bowl as the zucchini. Set aside.


Add the halloumi to the same dry pan and cook until golden-brown, 1-2 min per side. Remove the pan from the heat and transfer the halloumi to a plate. Set aside.


In a small bowl, stir together the mustard, fig jam, 1 tbsp vinegar and 2 tbsp oil. Season with salt and pepper. In the large bowl with the veggies, add the arugula, beans, half the mint and as much dressing as you like. Season with salt and pepper. Toss to combine.


Divide the salad between plates and top with the halloumi. Sprinkle over the remaining mint and drizzle over any remaining dressing, if desired.