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Salmon with haloumi & green bean salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 100g green beans, topped, cut in half
  • 80g baby spinach leaves
  • 2 medium ripe tomatoes, halved, each half cut into 3 wedges
  • 80ml (1/3 cup) olive oil
  • 42.00 gm fresh or bottled lemon juice
  • 20.00 ml chopped fresh dill
  • 2 green shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • 2 (about 180g each) salmon steaks
  • 1 x 250g haloumi, cut in half crossways, each half sliced lengthways
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Boil the beans in salted water for 3 minutes until vibrant green and slightly crisp. Drain and cool in cold water. Combine in a large bowl with spinach and tomato wedges.
  • Mix the oil, lemon juice, dill, shallots, and garlic in a jug, then adjust the seasoning with salt and pepper to taste.
  • Grill the salmon for 2 minutes per side until medium-rare or cooked to your preference. Place on a plate, cover with foil to keep warm. Grill the haloumi for 30 seconds per side until golden and heated through. Add to the bean mixture.
  • Drizzle the tangy dill dressing over the vibrant green bean salad and delicately mix everything together.
  • Plate the green bean salad on large serving plates, then crown it with the salmon and serve promptly.

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