Grilled cucumber, butter beans and halloumi salad with a cornichon dressing
600g butter beans
12 baby cucumbers
250g halloumi, cut into thick slices
mint, dill, a handful finely chopped
2 tbsps Flaked Almonds
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
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.