Greek green bean, potato and halloumi salad

Ingredients

400g Green beans

 700g Charlotte potatoes, washed and scrubbed

250g halloumi, cut into bite size pieces

Dressing

2 tbsps capers

80g green olives

bunch wild garlic

juice 1/2 lemon

3 tbsps Governor extra virgin olive oil

Method

1.Place the wild garlic, olives and capers into a small blender and blitz to a paste, then slowly add the extra virgin olive oil and lemon juice. If it is still a little dry then add more EVOO. Set aside.

2.Steam potatoes for 20 mins and beans for 10  minutes. Whilst these are cooking heat a griddle pan to a medium heat, brush the halloumi slices with EVOO and place in the pan, coat for 3-4 mins until browned then turn over and repeat.

3.When potatoes and beans are cooked place them in your serving dish and pour over the dressing, toss to coat then top with the halloumi.