This is a gorgeous warm salad I have made a few times over the years. People always go nuts for it. I found it many years ago on Jill Dupleix’ site when our family had a Greek feast and it’s remained in my repertoire.
Everyone I know loves Haloumi, if you don’t know it, please try it. Just slice it and fry it for a few seconds either side and serve with a lemon wedge. This cheese from Cyprus is delicious and salty, and is perfect for cooking as it holds its shape.
Then come the soft, sweet roast tomatoes, the crispy warm green beans and the dressing brings it all together perfectly.
1 tbsp olive oil
sea salt and pepper
sprigs of thyme
400 g green beans, topped
1 tsp olive oil
1 lemon, quartered
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp capers, rinsed and roughly chopped
1 tbsp chopped parsley
You need start off by roasting the tomatoes. Preheat the oven to 180C. Cut tomatoes in half and arrange on a baking tray, drizzle with olive oil, sea salt, pepper and thyme and bake for 30 minutes.
Bring a pot of salted water to the boil and cook the green beans for 3 - 5 minutes till just cooked.
Rinse the haloumi, and cut into slices approx 1 cm thick. Heat the olive oil in a non stick frypan, and when hot, fry the haloumi slices until golden brown. Turn briefly and fry the other side.
Vigorously mix the lemon juice, olive oil, capers and parsley together. Drain the beans and toss in some of the dressing.
Arrange tomatoes and beans on large serving platter and top with haloumi. Drizzle the dressing on top and serve with lemon.