Warm halloumi, ham and butterbean salad

2 Mar

Halloumi, tomato and proscuito saladHaving decided to have a week where the Gastronome Towers fridge was emptied rather than augmented, by Thursday I was struggling to concoct meals from the remaining morsels.

There was a block of halloumi waiting in reserve for this rainy day, but enthusiasm was low for a plain old salad, or other such simple, not particularly filling, recipes.

Instead I fell back on an ingredient that I’m growing to love ever since I tried it in a readymeal a year or so ago – butterbeans.

Cheap and filling, butterbeans are an ideal ingredient for rapid baking and if you pair them with a bunch of powerful other flavours, they suck it all up, waiting to deliver it all onto your tongue. They are like flavour sponges!

This does of course mean that you need to introduce those flavours to the butterbeans in the first place and with an apparently empty fridge I thought I would struggle.

I thought back to a delicious butterbean-based recipe I had for chicken and chorizo with roasted vegetables and realised that with a bit of imagination the halloumi would substitute for the bird, and a few scraps of proscuito for the sausage.

The results were great. Mrs G and I demolished our respective portions and looked at each other in case there was some left over.

There wasn’t. The butterbeans had done it again – or more accurately, the roasted tomatoes, onions and ham had done it again, turning the bland old beans into something special.


1 block of halloumi torn into chunks
2 red onions (quartered)
10-20 cherry tomatoes
1 large tin of butterbeans
Some prosciutto / parma ham / anything else dried and from a pig! (shredded / torn / ripped apart)
1 handful of young salad leaves
A few basil leaves, torn.


Heat the oven up to 200ºC.

Roast the onions in some olive oil for 5 minutes, then add the tomatoes and roast for a further 10.

Add the butter beans, basil, and half your prosciutto and roast for a further 5 minutes.

Add the halloumi and roast for 10 minutes.

Remove the roasting tin from the oven and stir in the salad leaves and the remaining prosciutto.

Serve immediately and try to stop yourself from eating it too quickly!




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