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.
/ serving 2 people
/ serving 2 people
Red Bell Pepper
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
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.