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Halloumi salad in a bowl on a checked cloth on a marble background
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Halloumi Salad with Kale & Cannellini Beans

This halloumi salad is made up of a few simple ingredients including kale, cannellini beans and cucumber and it's drizzled with a tahini yoghurt dressing for a light and healthy lunch or dinner.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 318kcal
Author Amy Fulwood

Ingredients

For the Dressing

  • 2 tablespoon Tahini
  • 4 tablespoon Greek Yoghurt
  • 1 cloves Garlic crushed
  • 1 teaspoon Curry Powder
  • 1 teaspoon Cumin
  • Salt and Pepper
  • Water as needed

For the Salad

  • 200 g Halloumi sliced
  • ½ Cucumber chopped
  • 200 g Kale
  • 1 400g tin Cannellini Beans drained and rinsed
  • Sunflower Seeds to serve
  • Olive Oil to serve
UK Measures - US Measures

Instructions

  • Make the dressing by whisking all of the ingredients together and adding water, a little at a time, until you reach your desired consistency.
  • Fry the halloumi in a dry frying pan over a medium heat until browned on both sides. Add the kale, halloumi, beans and cucumber to a large bowl. Toss together all the ingredients then drizzle with a little olive oil, sprinkle with sesame seeds and add dressing.

Nutrition

Calories: 318kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Sodium: 844mg | Potassium: 339mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5020IU | Vitamin C: 61.7mg | Calcium: 673mg | Iron: 3.8mg