Warm halloumi, spinach and bean salad
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Serves:     people
Notes from Anna

This substantial salad is quick to prep and makes a satisfying and nutritionally balanced weekday supper. Add some wholegrain bread for an even more substantial meal or if you want to make the salad stretch further.



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  1. Peel the skin off the chorizo and cut the sausages into small chunks. Warm a small frying pan, add the chorizo and leave to cook on a low heat for about 3-4 minutes or until it releases its oil. Remove the chorizo and set aside, and discard the oil.
  2. Peel and finely slice the spring onions. Drain and rinse the beans. Peel and crush the garlic. Wash and halve the tomatoes. Wash and drain the spinach leaves.
  3. Prepare the dressing by mixing together 2 tablespoons of olive oil, the mustard, wine vinegar and a little salt.
  4. Warm 1 tablespoon of oil in a large frying pan. Add the spring onions, sprinkle over a little salt and cook for a couple of minutes until soft. Add the crushed garlic, tomatoes and beans and cook for another couple of minutes.
  5. Add the spinach and cover the pan with a lid. Steam fry for a couple of minutes or until the spinach has wilted. Transfer to a large serving dish.
  6. Heat a griddle pan until hot. Meanwhile, pat the halloumi dry with kitchen paper and cut into 8 slices. Brush the cheese with 1 tablespoon of olive oil and then griddle for a minute each side.
  7. Arrange the halloumi slices over the salad, drizzle with the mustard dressing and serve.

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