Vegetarians get their very own steak- in the form of cheese! Thick slabs of haloumi (a semi-hard unripened cheese popular in Greece) are pan fried and oh-so meaty. They top a salad bursting with green beans, chickpeas, watercress and tiny tomatoes. The dressing is bright and vibrant and scented with fresh oregano. Cook, relax, and enjoy!
What you’ll need: 3.5 oz green beans
15 oz can chickpeas
½ small red onion (2.8 oz)
2 large oregano sprigs (0.1 oz)
3 tablespoons sherry wine vinegar (TK oz)
1 teaspoon Dijon mustard (2.6 oz)
¼ teaspoon dried red chilli flake (0.01 oz)
1 clove garlic (0.2 oz)
3 oz watercress
4 oz mixed cherry tomatoes (or baby heirlooms)
8.8oz haloumi cheese, sliced
Freshly ground black pepper
Trim the stem ends off the green beans. Open the can of chickpeas, then rinse and drain. Peel the onion and cut into thin wedges.
Bring a small saucepan of water to a boil. Add the beans and cook for 2 minutes. Add the chickpeas and red onion and cook for 1 more minute. Drain.
Remove leaves from oregano stems and finely chop. Peel and finely chop garlic. Whisk together vinegar, mustard, garlic, oregano, dried red pepper flakes, and 3 tablespoons oil in a bowl. Season with salt and pepper.
Add green beans, chick peas and onion to bowl of dressing while still warm, then toss to combine.
Cut ends off of watercress; wash and dry well. Place watercress on a platter. Cut tomatoes in half and scatter on top. Add green bean mixture and all the dressing from the bowl.
Cut the haloumi into 4 wide slices. Heat 1 tablespoon oil in a skillet over high heat. Add haloumi slices to the skillet and cook until golden on both sides, about 1½ minutes a side. Place on top of the salad. Enjoy!