Warm Halloumi and Pesto

Butterbean Salad

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low-carb
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Instructions

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1 Prep dressing

Peel and finely chop the shallot. Add 1-2 tbsp of 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 with a drizzle of olive oil. 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.

So satisfying!

Cooking Time: 20 min

Cals 696 · Prot 33 · Carbs 37 · Fat 44

Gluten-Free

Ingredients

Number of people

Halloumi cheese 200 Grams
Shallots 0.5 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby gem lettuce 2 Pieces
Rocket 40 Grams
Cherry tomatoes 150 Grams
Butter beans 240 Grams
Green pesto 50 Grams
Sunflower seeds 20 Grams
Fresh basil 15 Grams

So satisfying!

Cooking Time: 20 min

Cals 696 · Prot 33 · Carbs 37 · Fat 44

Gluten-Free

Instructions

photo

1 Prep dressing

Peel and finely chop the shallot. Add 1-2 tbsp of 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.

photo

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.

photo

3 Fry halloumi

See pro tip! Heat a pan over a medium-low heat with a drizzle of olive oil. 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. 

photo

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.

photo

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.

Ingredients

Number of people

Halloumi cheese 200 Grams
Shallots 0.5 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby gem lettuce 2 Pieces
Rocket 40 Grams
Cherry tomatoes 150 Grams
Butter beans 240 Grams
Green pesto 50 Grams
Sunflower seeds 20 Grams
Fresh basil 15 Grams
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