Super quick to make and SUPER delicious! This salad brings a pop of flavour and colour to the table.
This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.
Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.
|1 can||cannellini beans|
|125g||cherry tomatoes, halved|
|1/4 cup||fresh parsley, chopped|
|1 tbsp||fresh mint, chopped|
|1 tsp||lemon zest|
|2 tsp||lemon juice|
|salt and pepper to taste|
|1||Heat a non-stick fry pan or grill plate over medium heat. Grill the zucchini slices on both sides for 3 to 5 minutes and add to a large bowl along with the drained cannellini beans and tomatoes. Season lightly with salt and pepper.|
|2||On the same pan or grill plate, grill the haloumi over medium heat on either side for approximately 3 minutes or until lightly charred. Set aside on a small plate.|
|3||In a small bowl, add the fresh herbs, lemon zest and juice, and honey. Stir together until combined and set aside until ready to serve the salad.|
|4||Add the cannellini and vegetables to a serving bowl, drizzle the dressing over and mix well. Top with the haloumi and enjoy!|