Description
A vibrant, protein-packed salad featuring pan-fried halloumi, sweet cranberries, creamy butter beans, and a zesty mint-lemon dressing. Perfect for a light lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 block halloumi cheese, sliced
- 1 can butter beans, drained and rinsed
- 1/4 cup dried cranberries
- 2 cups mixed greens
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat 1 tablespoon olive oil in a pan over medium heat. Add halloumi slices and cook for 2-3 minutes per side until golden. Remove and set aside.
- In a large bowl, combine butter beans, cranberries, mixed greens, and chopped mint.
- Whisk together remaining olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently to combine.
- Top the salad with warm halloumi slices and serve immediately.
Notes
You can customize the seasonings to taste.