Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, warm halloumi salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Warm halloumi salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Warm halloumi salad is something that I have loved my entire life. They are fine and they look fantastic.

A crunchy apple pecan salad with halloumi cheese that is perfect for fall. As an Amazon Associate, we earn from qualifying purchases. We are getting all the cozy, fall vibes with this warm apple and halloumi salad today.

To get started with this particular recipe, we must first prepare a few components. You can have warm halloumi salad using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Warm halloumi salad:

1. Make ready 100 g frozen broad beans
2. Make ready 225 g halloumi
3. Prepare 1 small bunch asparagus
4. Prepare 1 courgette/ zucchini
5. Prepare 2 tbls evoo
6. Take 2 shallots
7. Prepare 200 g cherry tomatoes - mix of colours if possible
8. Prepare 1 tbls capers, rinsed
9. Take 1/2 bunch oregano, picked
10. Make ready 1/2 bunch flat leaf parsley, finely chopped
11. Make ready 1/2 lemon

INGREDIENTS NEEDED TO MAKE THIS RECIPE: Chickpeas - Canned chickpeas work perfectly. A Warm Halloumi, Green Bean, and Potato Salad fit the bill perfectly at any time you want an easy, nutritious and quick recipe. The salty, Cypriot cheese is a firm favorite in Britain and not just amongst the ex-pat communities; it is actually made here now by a small company in Yorkshire. Drizzled with a speedy harissa, lemon and honey dressing, this vibrant salad recipe is perfect for evenings when time is short.

Steps to make Warm halloumi salad:

1. Cook broad beans in boiling water for 4 minutes, until tender. Drain and cool in cold water
2. Slice halloumi, slice asparagus in to 1cm pieces at an angle, use speed peeler on courgette/zucchini. Toss all in evoo and season
3. Heat griddle pan on high. Add halloumi, asparagus, courgette/zucchini. Cook until charred then take off heat.
4. Finely slice shallots in to rings, halve the tomatoes, layer on plates with the griddled veg, broad beans and capers
5. Sprinkle over the fresh herbs and dress with evoo and a little lemon juice.

Meanwhile, whisk together the remaining oil, zest and juice and the mustard. Remove the halloumi and set aside. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita. Halloumi, aubergine, harissa and pomegranate seeds are a match made in heaven.

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