Greek green bean, potato and halloumi salad
400g Green beans
700g Charlotte potatoes, washed and scrubbed
250g halloumi, cut into bite size pieces
2 tbsps capers
80g green olives
bunch wild garlic
juice 1/2 lemon
3 tbsps Governor extra virgin olive oil
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.