Potato & bean salad with haloumi cheese & Caesar dressing
Appliance/Function:
Equipment
- 1 Steamer pot
- 1 Frypan
- 1 Large bowl
Ingredients
Potatoes & beans
- 800 g baby potatoes
- 2 cups green beans
Haloumi
- 1 tbsp olive oil
- 200 g haloumi
- 1 tsp Moroccan seasoning
- 1 tsp honey
Dressing
- ¼ cup parmesan cheese grated
- 1 tsp apple cider vinegar
- 1 tsp olive oil
- ¼ cup mayonnaise
Salad
- 1 baby cos lettuce
- 1 avocado
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil.
Cook potatoes & beans
- Halve larger 800 g baby potatoes so they're the same size as the smaller ones. Cook in the steamer pot of boiling water and for 15 minutes, until tender. When potatoes have 3 minutes cook time remaining, add 2 cups green beans.
Cook haloumi
- Heat 1 tbsp olive oil in a frypan on medium-high heat. Dice 200 g haloumi into 1cm cubes and add to the pan, sprinkle over1 tsp Moroccan seasoning and toss to coat. Cook the haloumi for 2-3 minutes, or until golden. Add 1 tsp honey and toss to coat for 1 minute, then remove from heat.
Make dressing
- Finely grate ¼ cup parmesan cheese into a large bowl. Add 1 tsp apple cider vinegar, 1 tsp olive oil, and ¼ cup mayonnaise and whisk to combine. Add a splash of water until slightly runny. (You could also blend this for a really smooth dressing).
Make salad
- Roughly chop 1 baby cos lettuce. Peel and dice 1 avocado into 1cm cubes. Add the lettuce, avocado, potatoes, beans and haloumi to the bowl with the dressing. Toss to coat and season with salt and pepper.
To serve
- Divide the potato and bean salad with haloumi cheese and Caesar dressing between plates.
Nutrition
Calories: 584kcal | Carbohydrates: 44g | Protein: 20g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 11mg | Sodium: 835mg | Potassium: 1235mg | Fiber: 9g | Sugar: 5g | Calcium: 641mg | Iron: 3mg