The best of summer’s vegetables tossed in a tangy dressing and served with fresh crispy salad greens. Great summer eating!

Ingredients

• 250 grams baby carrots, cooked and peeled
• ½ x 500 gram bag broad beans, blanched and peeled
• 310 gram can butter beans, drained
• 300 grams baby beetroot, roasted
• ½ cup toasted walnuts
• 200 grams Halloumi cheese
• 1 tblsp olive oil
• lettuce for 4

Dressing

• 3 tbslp cup olive oil
• 1 Tblsp harissa or sundried tomato paste
• 2 Tblsp manuka or other strong honey
• 2 Tblsp basil or oregano, chopped

Method

1. In a bowl toss together the carrots, broad beans, butter beans, beetroot and walnuts with half the harissa dressing and allow to marinate for 30 minutes.
2. Cut the Halloumi cheese into cubes and toss in 1 Tblsp of the olive oil in a hot pan, until just golden. Add to the salad and toss to mix.
3. Serve piled on lettuce leaves and drizzle the remaining harissa dressing over before serving.

Harrisa Dressing

1. In a lidded jar shake together the remaining 3 Tblsp oil with the harissa or sundried tomato paste, lemon rind and juice, honey and basil or oregano. Season well with salt.

Cooks Tips

- To roast baby beetroot, toss in a little oil and bake at 200ºC for 15-20 minutes until tender.