Warm Halloumi and Pesto

Butterbean Salad
So satisfying!
Cals 713 · Prot 32 · Carbs 33 · Fat 48
Vegetarian
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
photo
So satisfying!
Cals 713 · Prot 32 · Carbs 33 · Fat 48
Vegetarian
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Halloumi
200 Grams
Shallots
0.5 Piece
Lemon
1 Piece
Olive oil
2 Tbsp
White balsamic vinegar
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
50 Grams
Sunflower seeds
20 Grams
Fresh basil
15 Grams

Tips for fussy eaters

Mix some of the pesto beans with cooked pasta. Serve with cherry tomatoes on the side.

Pro tip

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

Before you start

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

Instructions

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1 Prep dressing

Peel and finely chop the shallot. Add 1-2 tbsp of the chopped shallots to a small bowl. Squeeze 0.50/0.75/1 tbsp of lemon juice into the bowl. Add a generous drizzle of olive oil, the white balsamic vinegar, honeysalt and pepper. Mix well and set aside. This is your dressing.
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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.
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3 Fry halloumi

See pro tip! Heat a pan over a medium-low heat. Once hot, add the halloumi and 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. 
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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.
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5 Serve

Add the gem lettuce, rocket and cherry tomatoes to a large serving plate. Drizzle with the shallot dressing. Top with the pesto beans and the halloumi slices. Garnish with the sunflower seeds and fresh basil leaves. Serve immediately.

Tips for fussy eaters

Mix some of the pesto beans with cooked pasta. Serve with cherry tomatoes on the side.

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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