Honeyed Halloumi and Borlotti Bean Salad | olivemagazine

Ingredients

• 6 slices of halloumi
• big handful of cherry or vine tomatoes
• 200g cooked quinoa, buckwheat or mixed wholegrains
• 2 big handfuls of mixed spinach and rocket
• 400g tin of borlotti beans drained and rinsed
• 1 yellow pepper sliced
• ½ red pepper sliced
• ¼ red onion finely sliced
• 100g olives
• half a handful each of parsley and mint roughly chopped
• 2 tbsp raw honey
• 2 tbsp rosemary, oregano or za’atar
• 4 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1 tbsp maple syrup
• pinch of dried herbs (the same as you used for the halloumi)