Honey Glazed Halloumi and Kidney Bean Salad

Name: Honey Glazed Halloumi and Kidney Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean, European
Ingredients: HalfPack Halloumi; TbspHoney; The Juice of 1/2 a Lemon; Thyme (Fresh or Dried); 1/2Tin Red Kidney Beans; 1/2Red Onion; White Wine Vinegar Splash; Splash Olive Oil; Parsley (Fresh); TspSweet Paprika; Baby Leaf Salad

6 steps

Prep:15minCook:5min

Updated at: Tue, 19 Mar 2024 15:03:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories930.7 kcal (47%)

Total Fat57.3 g (82%)

Carbs74 g (28%)

Sugars32.8 g (36%)

Protein45.2 g (90%)

Sodium3252.5 mg (163%)

Fiber15 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

0.5lemon

0.5Tin Red Kidney Beans

0.5Red Onion

Instructions

Step 1

Slice the halloumi into rectangular pieces and add to a bowl. Top with honey, lemon and thyme. Leave to marinate for as long as possible (can be for length of preparing kidney bean salad, for an hour or overnight).

Step 2

While the halloumi is marinating empty and rinse red kidney beans.

Step 3

Finely chop red onion and add to bowl alongside kidney beans, sweet paprika, salt, olive oil and vinegar. Finely chop fresh parsley and mix through.

Step 4

In a pan, on medium heat, add a small amount of oil.

Step 5

Add marinated halloumi to the pan and cook until slightly browned on both sides.

Step 6

Plate Kidney beans on a bed of baby leaf salad and layer halloumi on top. Option to make small bowl of marinade and drizzle on top as a dressing.