Vegetarian

Halloumi Niçoise

Name: Halloumi Niçoise
Total time: 30 min
Yield: 1
Ingredients: 1 medium egg; 160g new potatoes, halved; 100g green beans, trimmed; 50g cherry tomatoes, halved; 1 baby gem lettuce, leaves separated; 40g pitted black olives; 1 tbsp olive oil; 1 tsp red wine vinegar; 1 tsp dijon mustard; ½ clove garlic, peeled and crushed; salt and pepper; 50g reduced-fat halloumi, cut into bite-sized chunks

30 mins

Ingredients

serving

1 serving

1 medium egg
160g new potatoes, halved
100g green beans, trimmed
50g cherry tomatoes, halved
1 baby gem lettuce, leaves separated
40g pitted black olives
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp dijon mustard
½ clove garlic, peeled and crushed
salt and pepper
50g reduced-fat halloumi, cut into bite-sized chunks

Method

Bring a pan of water to the boil and cook the egg for 6 minutes or until cooked to your liking then drain. Run under cold water then peel and set to one side.

Bring a large pan of water to the boil, add the potatoes and cook for 10 minutes. Add the beans, cook for a further 3 minutes then drain. Tip the potatoes and beans into a large bowl, leave to cool slightly then add the tomatoes, lettuce and olives.

Whisk together the oil, vinegar, mustard and garlic with a pinch of salt and pepper then pour over the salad and toss to coat.

Heat a frying pan over a high heat and cook the halloumi for a minute on each side. Tip the salad into a serving bowl, add the halloumi, quarter the egg and add this to finish.