Seared Halloumi & Green Bean Salad
with Parmesan & Dijon Mustard
Juicy seared halloumi takes centre stage in this fresh and zesty dish! Paired with a crisp green bean salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Green beans
1 packet
Halloumi
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly. • In a medium bowl, place halloumi and cover with water to soak.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.
• While the halloumi is resting, to the bowl with green beans, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Divide seared halloumi and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!
