A taste of summer: chargrilled halloumi, green beans and tomatoes

I know this is yet another repost for this week but since the weather is doing it’s very best Jekyll and Hyde impression, I thought I’d once again share this recipe for chargrilled halloumi, green beans and tomatoes. I initially found this perfect for summer recipe via red online. I tweaked it a little  {using way more halloumi than one girl should reasonably have} but it was gorgeous so I had to share.

Like I said, I tweaked the recipe slightly so below is my version and it served two:

You will need
Handful fine green beans {stalk end trimmed}
4 ripe tomatoes {peeled
1-2 cloves of garlic
Finely chopped
A dash of chilli oil
Sesame Seeds

What I did…

– Mix the garlic, salt, seasme seeds and chilli oil together and leave to infuse.
– Cut the tomatoes in to quarters, de-seed and press in a sieve to get the juice.
– Cut the Halloumi in to slices.

– Boil the green beans in salted water for a few minutes, until al dente. After draining, run under cold water and make sure they’re fully drained.

– Put the oil and garlic paste you’ve made in to a pan and cook over medium heat. Once the garlic starts to brown add your tomato juice.

– Once the juice has reduced enough throw in the tomatoes and cook for a few more minutes.

– Then add the green beans – just enough to warm them.

– Now it’s time to grill your halloumi. I used a griddle pan so I could get the stripes but you can either grill it  or fry it on the hob.

Next just plate up your beans and tomatoes and then stack the halloumi on top.

Add a few leaves of basil and serve.

Its a great dish, really easy to make and quick too.


Author: Rachael

I'm a journalist and creative consultant. I write about how busy women (just like you) can live, work and eat - better.

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