Honey mango jerk halloumi & bean salad f
Craig & Shaun McAnuff
SERVES 4
• 200g kidney beans , washed and drained
• 200g butter beans , washed and drained
• 200g black beans , washed and drained
• 100g watercress , spinach and rocket salad
• 200g cherry tomatoes , halved
• handful of fresh parsley , chopped
• 1 large avocado , sliced
• 1 tbsp balsamic vinegar
• 250g halloumi , thickly sliced
• 1 tsp jerk seasoning rub
• splash of avocado oil
• grated parmesan , to serve ( optional )
FOR THE HONEY MANGO JERK DRESSING
• 2 spring onions
• 2 garlic cloves
• 5 pimento seeds
• 6 thyme sprigs
• ½ scotch bonnet , or 1 red chilli , deseeded
• 50ml honey
• 150g fresh mango chunks
• 1 tsp light soy sauce
• 1 lime
1 Tip all the beans , salad leaves , tomatoes , parsley and avocado into a large bowl . Add the vinegar and toss to combine . Chill until ready to serve . 2 Lightly season the halloumi with jerk rub . Add a splash of avocado oil to a griddle pan set over a medium heat and grill the cheese slices for 3-4 minutes until golden brown . Once cooked , transfer the halloumi to a plate lined with kitchen paper . 3 Put all the dressing ingredients into a blender and whizz for 20 seconds . Chill until needed . 4 Tip the chilled salad into a large bowl or onto a large plate . Put the halloumi and avocado on top , followed by the dressing . Finish with grated parmesan , if you like .
AS SEEN ON
Summer Kitchen
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