British Warm Halloumi, Green Bean, and Potato Salad
A quick and satisfying warm halloumi, green bean, and potato salad makes for an ideal supper in under 30 minutes.
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Instructions
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Start boiling new potatoes in salted water for 10-15 minutes until cooked through but firm, then drain.
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Separately, boil trimmed green beans in salted water for 2 minutes, then drain.
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In a bowl, combine olive oil, vinegar, capers, chopped mint, and dill.
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Add the cooked potatoes, green beans, and cut cherry tomatoes to the dressing, stir well to coat, and season.
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Heat oil in a frying pan. Season flour with salt and pepper. Dredge halloumi slices in flour, tapping off excess, then cook until golden brown on both sides. Drain on paper.
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Gently fold the cooked halloumi into the salad, then divide among plates and serve immediately.