I love a hearty salad and as the autumnal days are slowing creeping in I’m looking for warm salads full of colour and flavour. This is a favourite of mine and it’s so quick and easy to make during the week.
250g organic butter beans
1 red pepper
1 medium courgette
1 red onion
1 block of halloumi
Handful chopped parsley
Half a packet of mixed salad leaves
Olives (black or green sliced – your preference)
Salt and black pepper to season
Half a thinly sliced red chilli (de-seed if you prefer)
Turn the oven on at 200 degrees (if grilling halloumi in the oven) alternatively you can fry the slices in a dry non stick frying pan (no oil required).
Cut the halloumi into 1cm strips and place on an oven tray slightly apart, grill in the oven on 200 degrees for 10-15 minutes or until brown.
Chop the courgette into medium slices. Deseed the red pepper, slice in half and then into quarters or eighths if you prefer smaller chunks. Peel and half the onion and cut into medium slices. Add these to a griddle with a drizzle of olive oil and grill on a med-high heat. The high heat gives the vegetables a charred taste and stops the water releasing from the courgettes and onions.
I find the above method of grilling vegetables quite quick, but if you have more time you can grill them in the oven as well or use your own method.
In the meantime, wash and drain the butter beans. Mix in the chopped parsley, salad leaves, olives, salt and pepper, red chilli and crumble in the feta cheese. Finish with a drizzle of extra virgin olive oil.