Cooked - Cannellini Bean, Crispy Hellim & Crunchy Walnut Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cannellini Bean, Crispy Hellim & Crunchy Walnut Salad

1.0

225g (8oz) hellim (halloumi), cut into 1cm cubes

3 tbsp extra virgin olive oil

1 x 400g (14oz) can cooked cannellini beans, washed and drained

25g (1oz) fresh coriander, leaves and stalks finely chopped

200g (7oz) pomegranate seeds

2 small Middle Eastern cucumbers or ⅓ English cucumber (de-seeded), finely diced

1 large red romano/capia pepper (kapya biber)/small red bell pepper, finely diced

2 spring onions, thinly sliced

1 tsp sea salt flakes

3 tsp dried mint

2 tsp sumac

2 tsp pul biber

100g (3½oz) shelled walnuts, roughly chopped

2 tbsp pomegranate molasses

Cut hellim (halloumi) into 1cm cubes
Heat extra virgin olive oil in a pan and fry the hellim cubes until crispy (approximately 5 minutes)
Wash and drain the canned cannellini beans
Finely chop fresh coriander leaves and stalks
Finely dice the cucumber (de-seeded)
Finely dice the red pepper
Thinly slice the spring onions
Roughly chop the walnuts
Combine the cannellini beans, coriander, pomegranate seeds, cucumber, red pepper, and spring onions in a large bowl
Add sea salt flakes, dried mint, sumac, and pul biber to the salad
Top with the crispy hellim and chopped walnuts
Drizzle with pomegranate molasses and serve

https://www.instagram.com/reel/DW342qNO754/?igsh=MTZsNzQzaXlsZnltcA==

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 7 weeks ago

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