Cooked - Cannellini Bean, Crispy Halloumi & Crunchy Walnut Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cannellini Bean, Crispy Halloumi & Crunchy Walnut Salad

1.0

225g (8oz) 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 halloumi into 1cm cubes
Fry halloumi cubes in olive oil until crispy and golden brown
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 all ingredients in a bowl: cooked halloumi, cannellini beans, coriander, pomegranate seeds, cucumber, pepper, spring onions, salt, dried mint, sumac, and pul biber
Drizzle with pomegranate molasses and toss to combine

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 9 weeks ago

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