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Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
Prep
10 mins
Cook
15 mins
Servings
8
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes and tastes surprisingly fancy. The crispy halloumi provides a wonderful contrast to the creamy beans, which are packed with fiber and plant based protein to keep you satisfied. What really makes this dish special is the pomegranate harissa vinaigrette, a zippy blend of sweet and spicy that transforms simple ingredients into something restaurant worthy. Fresh mint and cilantro brighten everything up, and honestly, most of these ingredients are pantry staples, so it's an affordable way to impress yourself and whoever you're cooking for.
Ella x
Ingredients
- 77 ounces halloumi cheese, cut into 1-inch slabs
- 22 tablespoons pomegranate vinegar
- 11 tablespoon honey
- 11 ½ teaspoons harissa, or more to taste
- 33 tablespoons olive oil
- 11 pinch freshly ground black pepper
- 11 cup black beans, drained and rinsed
- 11 cup kidney beans, drained and rinsed
- 11 cup white beans, drained and rinsed
- ⅓ cup chopped red onion⅓ cup chopped red onion
- 22 tablespoons chopped fresh mint
- 22 tablespoons chopped fresh cilantro
Detail level
Instructions
- 1
Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
- 2
While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
- 3
Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.
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