Blistered Green Bean, Cherry Tomato & Fried Halloumi Salad
Recipe by Alysha Melnyk
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
Green Beans and Halloumi Cheese Fried in Olive Oil, Served with Fresh Halved Cherry Tomatoes and Dill, Paired with a Sweet Balsamic Glaze
Ingredients
Halloumi Cheese (around 3/4 pound)
1 Quart Green Beans, Trimmed
1 Cup Cherry Tomatoes, Halved
Balsamic Glaze
Fresh Dill
Method + Assembly
Cut halloumi cheese into thin slices. Set aside.
Trim green beans. Set aside.
Coat base of large sauté pan in a thin layer of olive oil and heat oil on low/medium heat.
Once oil is heated, add in halloumi slices and brown on each side. Once halloumi is fried, place on plate with napkin to drain excess oil. Repeat until all halloumi is crispy on each side.
Next (using the same pan), add more oil if needed and toss in trimmed green beans. Toss occasionally and allow to “blister” (develop browned spots) all over on low/medium heat for around 8 to 10 minutes.
While green beans are cooking, slice cherry tomatoes.
To serve, place down a base layer of warm green beans and place halloumi cheese on top, pair with cherry tomato halves and drizzle with balsamic glaze. Sprinkle fresh dill all over.
