Green Bean Salad With Grilled Haloumi & Rum-Soaked Figs
Green Bean Salad With Grilled Haloumi & Rum-Soaked Figs
The combination of dark rum and figs adds a satisfyingly rich and earthy element to this simple salad of green beans, with haloumi adding some salty pizzazz. This salad is lovely warm or cold. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
Servings
4
Ingredients
- 1/2 cup whole dried figs, cut in half crossways
- 1/2 cup dark rum
- 2 tablespoon honey
- 1 pound 2 ounces green beans, trimmed
- 2 tablespoon olive oil
- 1 teaspoon tablespoon balsamic vinegar
- 1 small red chile, finely sliced
- 7 ounce haloumi, cut into thin strips
- 1/2 cup flaked almonds, toasted
- lemon zest, to garnish
Directions
- Place the figs in a small bowl with the rum and honey. Stir to combine, then leave to soak for about 30 minutes.
- Heat a saucepan over high heat. Pour in the figs and their liquid. Cook for 1 minute, then add the beans. Cook for a further 1 minute over high heat, then reduce the heat to medium and simmer for 8 minutes, or until the beans are tender.
- Remove from the heat and pour in the olive oil and vinegar. Add the chile and season with salt. Stir to combine and set aside.
- Heat a small non-stick chargrill pan until very hot. Add the haloumi and cook over high heat for 2–3 minutes on each side, until golden and nicely grill-marked.
- Transfer the bean mixture to a serving plate. Top with the haloumi and almonds, garnish with lemon zest, and serve.
- Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)