Grilled cucumber, butter beans and halloumi salad with a cornichon dressing

Ingredients

600g butter beans

12 baby cucumbers

250g halloumi, cut into thick slices

mint, dill, a handful finely chopped

2 tbsps Flaked Almonds

Dressing

1 clove Garlic, minced

2 tbsps apple cider vinegar

6 tbsps the Governor extra Virgin Olive oil 

1 Shallot, very finely chopped

10 cornichon’s, very finely chopped

salt/pepper to taste

Method

Place all the dressing ingredients into a small bowl and whisk together, set aside.

Lightly brush the cucumbers will EVOO then BBQ or griddle the cucumbers and halloumi for 3 minutes on each side.

Place the butter beans in a large bowl and pour in 1/2 the dressing and herbs, toss together. Place on a serving dish. Top with halloumi, cucumbers, and the rest of the dressing and herbs. Sprinkle with flaked almonds.