Warm pesto, chickpea and butter bean salad with halloumi

  • Portion size: Serves 4
  • Hands-on time 15 min
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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.

Nutrition

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

Quick wins & 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 Ahead

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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