photography by tastesofsummer.co.uk

This salad makes a wonderful treat for a weekend lunch or and quick and easy midweek supper. 

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 25 minutes

What You’ll Need:

• 200g new potatoes, sliced
• 200g green beans, trimmed
• 4tbsp extra virgin olive oil
• 1tbsp red wine vinegar
• 50g baby capers, washed
• Small bunch of mint, chopped
• Small bunch of dill, chopped
• 12 black olives, stoned
• 150g cherry tomatoes, halved
• Salt and pepper
• 1tbsp olive oil
• 200g haloumi, sliced

What to do:

1. Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt to taste.  Bring to the boil, then simmer for 10 to 15 minutes until cooked.  Drain and set aside.
2. In the meantime, bring a medium-sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.
3. In a medium-sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill.  Now add the potatoes, beans, olives, and tomatoes, mix well and season with salt and pepper.
4. Heat the olive oil in a medium-sized non-stick frying pan and cook the haloumi on both sides for 1 minute until golden brown.  Add the haloumi to the salad and mix gently, then dived between 4 plates and serve immediately.

Recipe By British Beans And Peas www.tastesofsummer.co.uk