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Warm pesto, chickpea and butter bean salad with halloumi

Warm pesto, chickpea and butter bean salad with halloumi

Name: Warm pesto, chickpea and butter bean salad with halloumi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: 4 rashers streaky bacon; 150g halloumi, sliced; 1 garlic clove, crushed; 50g fresh basil; 15g parmesan, grated; Finely grated zest and juice ½ lemon, plus extra lemon zest and wedges to serve; 70ml olive oil, plus extra to drizzle; 2 x 400g tins chickpeas, drained and rinsed; 2 x 400g tins butter beans, drained and rinsed; 100g rocket

Easy
June 2017

Easy
June 2017

Serves 4
Hands-on time 15 min

A quick 15-minute dinner has never looked so good. This filling salad is made with halloumi, homemade speedy pesto and crispy bacon to leave you feeling satisfied.

Nutrition: per serving

Calories: 578kcals
Fat: 30.8g (9.9g saturated)
Protein: 29.1g
Carbohydrates: 38.6g (1.9g sugars)
Fibre: 15g
Salt: 1.5g

Nutrition: per serving

Calories: 578kcals
Fat: 30.8g (9.9g saturated)
Protein: 29.1g
Carbohydrates: 38.6g (1.9g sugars)
Fibre: 15g
Salt: 1.5g

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Ingredients

4 rashers streaky bacon
150g halloumi, sliced
1 garlic clove, crushed
50g fresh basil
15g parmesan, grated
Finely grated zest and juice ½ lemon, plus extra lemon zest and wedges to serve
70ml olive oil, plus extra to drizzle
2 x 400g tins chickpeas, drained and rinsed
2 x 400g tins butter beans, drained and rinsed
100g rocket

Ingredients

4 rashers streaky bacon
150g halloumi, sliced
1 garlic clove, crushed
50g fresh basil
15g parmesan, grated
Finely grated zest and juice ½ lemon, plus extra lemon zest and wedges to serve
70ml olive oil, plus extra to drizzle
2 x 400g tins chickpeas, drained and rinsed
2 x 400g tins butter beans, drained and rinsed
100g rocket

Method

Heat a large non-stick frying pan over a medium-high heat and fry the bacon and halloumi slices for 5-6 minutes, turning halfway, until the bacon is crisp. Set aside.
Meanwhile, put the garlic, basil, parmesan, lemon zest and juice, and oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.
Put a handful of rocket onto each of 4 plates and top with the pesto beans, shards of crisp bacon and the halloumi slices, along with the extra lemon zest and lemon wedges.

Method

Heat a large non-stick frying pan over a medium-high heat and fry the bacon and halloumi slices for 5-6 minutes, turning halfway, until the bacon is crisp. Set aside.
Meanwhile, put the garlic, basil, parmesan, lemon zest and juice, and oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.
Put a handful of rocket onto each of 4 plates and top with the pesto beans, shards of crisp bacon and the halloumi slices, along with the extra lemon zest and lemon wedges.

delicious. tips

Next time: crumble feta over the salad instead of the fried halloumi.

For a vegetarian meal omit the bacon and add 2 tbsp mixed seeds – and swap the parmesan for a vegetarian alternative.
Make the pesto up to 24 hours in advance and keep covered in the fridge, or use a good fresh shop-bought pesto.

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