White bean salad with haloumi, asparagus and seared cherry tomatoes

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Serves 2




  1. In a large bowl combine beans, mint leaves, lemon zest, lemon juice and 1 tablespoon of olive oil and toss to combine. Divide among 2 serving plates.
  2. Place asparagus and cherry tomatoes on a large plate, coat with ½ a tablespoon of olive oil and season with salt flakes and freshly ground black pepper.
  3. Heat remaining oil in a large pan over a medium heat. Add sliced haloumi and fry for a couple of minutes, turning halfway through, until golden on either side. Remove haloumi from pan and place onto a paper towel to drain. Add asparagus spears and cherry tomatoes to the hot pan and cook, turning occasionally, for 4-5 minutes or until asparagus is bright green and just beginning to char.
  4. Place a few haloumi slices, asparagus spears and cherry tomato halves on top of each portion of white beans, and serve with a lemon wedge to the side.


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