Lebanese-inspired bean salad

I’ve been making ‘Dense Bean Salads’ well before the lovely Violet Witchel coined the now globally recognised term - but whatever you call them, they are such an amazingly delicious way to cram a heap of fibre, protein and nutrients into your day and such a breeze to throw together.

Makes about 8 kofta balls - you can simply use 500g of lamb mince too, but I like the blend

INGREDIENTS

2 punnets ripe cherry tomatoes, halved and quartered

4 Lebanese cucumbers, most seeds removed & diced into 1 cm cube

1 red onion, finely diced

1 cup loosely parsley, finely chopped

1 handful mint, finely chopped

400g cooked chick peas or cannellini beans

1 cup green Sicilian olives, halved & lightly crushed

1/4 cup chopped Guindilla peppers (seeds removed for less heat)

3 tbsp EVOO

2 tbsp red wine vinegar

Juice of one lemon

S&P

200g Halloumi, finely shaved into strips with a sharp knife or mandolin - plus more EVOO & LJ to drizzle over it

METHOD

Combine diced tomatoes, cucumbers, chick peas & red onion in a large serving bowl.

Toss through the olives, peppers, mint & parsley with your hands until everything is evenly covered with the herbs

Combine EVOO, lemon juice & vinegar in a seperate bowl and stir well to emulsify - then season with S&P to taste. Set aside until ready to serve

For the halloumi - place it in a small serving dish and drizzle with EVOO & lemon juice. Season to taste. This acts like a side-kick for the salad but totally just throw it through at the last minute if you don’t want two seperate dishes.

Dress the salad, toss again lightly and serve with the halloumi on the side.

Buon appetito 🍋