|
|
Fried halloumi with runner bean salad
Created by Bopper7, Wednesday, 23 September 2009
none
Ingredients
At a glance
Categories
Serves
4
- 1 block halloumi
- 1 red onion, peeled and halved
- 1 large unwaxed lemon
- Salt and black pepper
- 1 tbsp capers in brine,
- plus 2 tsp of the brine
- 400g runner beans
- 1 fat garlic clove, peeled
- 3 tbsp good olive oil
- 1 small handful flat-leaf parsley, picked and roughly chopped
Method/steps
- Cut the cheese into eight even pieces, then set aside in a single layer to dry while you get the rest of the salad ready (you may want to pat it with some kitchen paper or a clean cloth).
- Cut the onion into the thinnest possible half-moons. Grate the zest from a quarter of the lemon and put in a bowl with the onion. Sprinkle on some salt and, after five minutes, squeeze the lemon over the onions. Add the capers but not their juice, mix and set aside - the onion will soften in the acid as it sits.
- Bring a big pan of salted water to a boil. Peel the stringy sides of the beans and cut them on a diagonal into 1.5cm pieces. Once the water is boiling, drop in the beans and the garlic clove, and bring back to a boil - the moment it starts boiling again, the beans should be just cooked and the garlic soft. Drain and run under cold water (they will be tastier at room temperature than very cold, so don't get carried away).
- Rescue the garlic from the drained beans - this will be the basis for your dressing - place it in a small bowl, crush with a whisk, add the caper juice and some black pepper, then slowly whisk in three tablespoons of olive oil. Add the beans to the onion bowl, pour over the dressing and stir in the parsley.
- Now it's time to fry the halloumi. You will get the best crust - which is what makes it so delicious - if the cheese is dry and you have a hot, nonstick pan that is not crowded.
- Heat a frying pan and dribble in a little olive oil. When the oil is hot, add as much of the cheese as you can without lowering the temperature too much. Leave until golden on the bottom - about a minute - then flip over and cook for a minute on the other side.
- Spoon the salad on to four small plates, then drop the halloumi into the same bowl to soak up any leftover dressing. Place a couple of slices on each pile of salad and serve immediately with some fluffy flatbread to mop up the juices.
Reviews
|
|
My favourites
Add recipe
Search recipes