Pan-fried halloumi, 3 types of beans, red onion, fresh coriander, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 coriander 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

224 calories; protein 11.2g; carbohydrates 20.3g; fat 11.6g; cholesterol 18.6mg; sodium 464mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/02/2018
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! Read More
(1)
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