Halloumi that has been pan-fried, three different kinds of beans, red onion, fresh cilantro, and mint are combined in a special salad that your taste buds will like.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 7 ounces halloumi cheese, cut into 1-inch slabs
- 2 tablespoons pomegranate vinegar
- 1 tablespoon honey
- 1 ½ teaspoons harissa, or more to taste
- 3 tablespoons olive oil
- 1 pinch freshly ground black pepper
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 cup white beans, drained and rinsed
- ⅓ cup chopped red onion
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
- While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
- Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 464 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. Unfortunately, I couldn’t find harissa so I used Sambal Olek instead. The resulting dressing was not as spicy as I’d hoped, but the recipe should not be blamed for my substitution. I also stirred in some arugula for extra interest, which I think was a good addition. The pan-fried halloumi was delicious!