WARM BUTTERBEAN SALAD

Versatile, quick and tasty. Here’s how to make a Warm butter bean, pomegranate and halloumi salad You can play around with the ingredients in this salad and swap the halloumi for chicken, or try it with half chicken and half halloumi. Grilled salmon also works well.

Ingredients- Serves 1

1 tablespoon flaked almonds, toasted

1 teaspoon olive oil

100g halloumi cheese, cut into thick slices

1⁄2 x 400g can butter beans, drained

100g green beans

100g cherry tomatoes, halved

3 sun-dried tomatoes, roughly chopped (optional)

seeds of 1⁄2 pomegranate and zest of 1⁄2 orange

a handful of rocket, roughly chopped

1 teaspoon olive oil

sea salt and freshly ground black pepper, to taste

How to

Preheat the oven to 180°C/gas mark 4. Arrange the almonds on a baking tray and toast lightly in the oven for 4–5 minutes. Keep an eye on them to prevent them from burning.

Meanwhile, heat the olive oil in a frying pan and gently fry the halloumi on both sides until golden.

Heat the butter beans and the green beans in a pan of boiling water for 2 minutes, then drain and pop in a large bowl.

Add all the remaining ingredients and toss to combine. Top with the halloumi, sprinkle with the toasted almonds and serve immediately.