British Warm Halloumi, Green Bean, and Potato Salad

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 06/12/21
Halloumi and Green Bean Salad
British Peas and Beans
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 salads
Nutrition Facts (per serving)
494 Calories
30g Fat
44g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 494
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 46%
Cholesterol 40mg 13%
Sodium 897mg 39%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 16%
Total Sugars 17g
Protein 15g
Vitamin C 28mg 138%
Calcium 336mg 26%
Iron 3mg 18%
Potassium 594mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Salad on the plate in under 30 minutes is what we all desire on a warm summers' evening, on any evening in fact as this recipe translates at any time of year. 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. Simply, the cheese is enjoyed for its versatility both in texture and in taste and the way it holds together under the grill.

This recipe is beautifully complemented by the use of fresh green beans. ​Beans are not just a side player to other ingredients, as in this recipe they can take center stage; they deserve it. 

Ingredients

  • 1 cup (200 grams) new potatoes, sliced

  • 1 cup  (200 grams) green beans, trimmed

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon red wine vinegar

  • 1/2 cup (55 grams) baby capers, washed

  • 1 small bunch mint, chopped

  • 1 small bunch dill, chopped

  • 12 black olives, stoned

  • 1 cup (150 grams) cherry tomatoes, cut in half

  • Salt, to taste

  • Pepper, to taste

  • 2 tablespoons flour, plain

  • 7 ounces (200 grams) halloumi cheese, sliced

Steps to Make It

  1. Gather the ingredients.

  2. Put the sliced new potatoes into a large saucepan, cover with cold water and add a pinch of sea salt. Bring the potatoes to a rapid boil, lower the heat slightly and simmer for 10 to 15 minutes or until the potatoes are cooked but not falling apart. Drain through a colander and keep to one side.

  3. In another saucepan, bring a pan of salted water to the boil. Add the trimmed green beans and cook quickly just for 2 minutes. Drain through a colander, and keep to one side. 

  4.  In a medium-sized bowl mix the extra virgin olive oil and vinegar, then add the capers, chopped mint, and dill.

  5. To this mixture, add the potatoes, the beans, and cut cherry tomatoes. Stir thoroughly to make sure the vegetables are coated, season with salt and pepper to taste and keep to one side. 

  6. In a medium, non-stick frying pan, heat the oil to hot but not burning.

  7. Season the flour with a pinch of both salt and pepper. 

  8. Slice by slice, dip the halloumi into the flour onto both sides, tap gently to remove any excess flour. Gently cook the halloumi slices on both sides until golden brown. Be careful not to overcook the cheese, or to cook it in too hot oil as it will become tough. 

  9. Place the cheese onto kitchen paper to drain and help to crisp up.

  10. Add the halloumi to the salad and mix gently, then divide between 4 plates. Serve immediately.

What is Halloumi Cheese?

Halloumi cheese is widely available and sold in most major supermarkets. About.com's Vegetarian expert states: Halloumi is traditionally prepared from sheep's milk in the Greek island of Cyprus, halloumi is a soft curd-like cheese free of rennet and safe for vegetarians who do not eat rennet.