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.
| 200g | Haloumi |
| 1 can | cannellini beans |
| 1 medium | zucchini |
| 125g | cherry tomatoes, halved |
| 1/4 cup | fresh parsley, chopped |
| 1 tbsp | fresh mint, chopped |
| 1 tsp | lemon zest |
| 2 tsp | lemon juice |
| 20ml | olive oil |
| 1 tsp | honey |
| 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! |
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