A perfect side dish or meal to enjoy those fresh off the vine veggies
Keyword green beans, halloumi, tomatoes
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 4-6 servings
Author Craving Something Healthy
1poundvery fresh green beansany tough ends trimmed off
4ouncesof Halloumi cheesesliced into 1/2 inch thick slices
1cupcherry or grape tomatoeshalved
1/4cupvery thinly sliced sweet onion
4slicesnitrate-free baconcooked crisp and crumbled
1/2cuplow fat buttermilk
1tablespoonfresh lemon juice
pinchof salt and fresh ground pepper to tastedo not over salt because the cheese and bacon are already salty
Fill a medium size pot with about 1-inch of water, and add the green beans. Cover and let steam for about 3-4 minutes, or just until beans are tender. Do not overcook. Drain beans and immediately rinse with cold water, or submerge them in ice water so they retain their bright color.
Set the green beans aside to cool.
Heat the grill to high heat, and spray with cooking spray or lightly oil the grate.
Place the slices of halloumi cheese on the hot grill, close the lid, and let the cheese grill without touching it. Check for grill marks after 2-3 minutes and flip the slices. Grill for another 2-3 minutes on the second side. Remove cheese from the grill, and let cool.
When it is cool enough to handle, slice the cheese into cubes (about 1-inch square)
Place the green beans, tomatoes, sliced onion, and halloumi in a large mixing bowl and toss to combine..
To make dressing, combine all ingredients in a small jar or measuring cup and whisk well.
Drizzle dressing over the salad and toss well to combine. Sprinkle bacon over the top.