Warm Halloumi and Pesto

Name: Warm Halloumi and Pesto Butterbean Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Halloumi; 1 Piece of Shallots; 1 Piece of Lemon; 2 Tbsp of Olive oil; 15 ML of White balsamic vinegar; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Piece of Baby gem lettuce; 40 Grams of Rocket; 150 Grams of Cherry tomatoes; 240 Grams of Butter beans; 50 Grams of Green pesto; 20 Grams of Sunflower seeds; 15 Grams of Fresh basil

Butterbean Salad

So satisfying!

194 Reviews

Cals 710 · Prot 34 · Carbs 49 · Fat 44

Vegetarian

Low Carb

Speedy

20 min

Warm Halloumi and Pesto Butterbean Salad

So satisfying!

194 Reviews

Cals 710 · Prot 34 · Carbs 49 · Fat 44

Vegetarian

Low Carb

Speedy

Ingredients

Halloumi 4*

200 Grams

Shallots

1 Piece

Lemon

1 Piece

Olive oil

2 Tbsp

White balsamic vinegar 14*

15 ML

Honey

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Baby gem lettuce

2 Piece

Rocket

40 Grams

Cherry tomatoes

150 Grams

Butter beans

240 Grams

Green pesto 2*4*

50 Grams

Sunflower seeds

20 Grams

Fresh basil

15 Grams

Allergens

*4 Milk, *14 Sulphur Dioxide, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2951 / 710
Fats (g)	43.6
of which saturated (g)	25.6
Carbohydrates (g)	49
of which sugars (g)	17.7
Fibers (g)	13.8
Proteins (g)	33.6
Salt (g)	36.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep shallot dressing

Peel and finely chop the shallot.
Add 1-2 tbsp of the chopped shallots to a small bowl.
Squeeze 0.50 tbsp of lemon juice into the bowl.
Add a generous drizzle of olive oil, the white balsamic vinegar, honey, salt and pepper.
Mix well and set the shallot dressing aside.

2 Prep vegetables

Slice the halloumi.
Separate the gem lettuce leaves.
Rinse and dry the rocket.
Halve the cherry tomatoes.
Rinse and drain the butter beans in a colander.

3 Fry halloumi

Heat a pan over a medium-low heat with a drizzle of oil.
Once hot, add the halloumi.
Fry for 2 min on each side until the surface turns golden brown.
The inside of the cheese should stay soft.
Transfer to a plate and cover lightly.

Tip! Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

4 Make pesto beans

Return the pan to a medium heat with a second drizzle of olive oil.
Add the beans and the green pesto with 1-2 tbsp of water.
Cook for 2 min until the beans are warmed through and the excess water has evaporated.