This Green Beans and Halloumi Salad with Roasted Lemons and Shallots has crisp and crunchy green beans with salty Halloumi cheese and flavours bursts from roasted lemon and shallots.
Vegetables! I promised didn’t I? I’m a weirdo who loves veggies and salad to pieces; it’s my jam along with ice cream. Balance, right? This “salad” knows no bounds. It’s got seasonally delicious crisp green beans, some grilled halloumi, and roasted lemons and shallots.
I topped it with lemony za’tar breadcrumbs for some extra zing to send your taste buds into salad heaven. It’s also basically a meal. It’s heavier so more of a main component of your meal versus a side salad situation.
Za’tar is a middle Eastern spice that can be found in most supermarkets now. I really enjoy adding it to various dishes, including pork chops, yogurt for pita, etc. It brings a great new element to the dish without overpowering all the original flavours.
I love salads that eat like a meal and these ones are no exception:
- Kale Caesar with Wheat Berries: has a totally yummy egg-free dressing that we make on the regular.
- Melon, Fig, and Prosciutto Salad: SUMMER. Such good summer flavours.
- Lentil and Cauliflower Dill Salad: hearty with lots of nutritious ingredients that come together and taste good.
This Green Beans and Halloumi Salad with Roasted Lemons and Shallots has crisp and crunchy green beans with salty halloumi cheese and flavours bursts from roasted lemon and shallots.
- 3 tsp olive oil
- 1 lbs (454 grams) green beans, trimmed
- 1 pkg (250 grams) halloumi cheese
- 2 medium shallot, peeled and quartered
- 1.5 medium lemons, scrubbed and cut into wedges
- 1/4 cup panko breadcrumbs
- 2 tsp za’atar spice mix*
Preheat oven to 425°F. Line a small baking tray with aluminum foil and bake lemon wedges and shallot quarters for 15-20 minutes. Until charred in spots and well caramelized. Remove from oven and set aside.
Meanwhile, heat olive oil over medium-high heat and place halloumi in pan gently. Fry until golden brown, flipping once, about 5-8 minutes. Remove from pan and set aside.
Leaving pan at medium-high heat, add green beans and sauté for 5-7 minutes until desired tenderness is reached (we like ours crunchy so closer to the 5 minute mark). Remove from pan and set aside.
In the same pan add break crumbs and za’atar. Cook, stirring and watching closely until breadcrumbs have browned, about 3-5 minutes.
Assemble on a dish by layering cheese, beans, shallots, roasted lemons, and breadcrumbs. Squeeze remaining 1/2 lemon over top.
Note that I did not use salt or pepper in this recipe. Halloumi is quite salty on it’s own from my taste perspective. If you feel the need, season away.
* za'atar is a Middle Eastern Spice mix that can be found at most grocery stores in the spice aisle.