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Warm pesto, chickpea and butter bean salad with halloumi

Published: 20 Jul 17
Updated: 18 Mar 24

A quick 15-minute dinner has never looked so good. This filling salad is made with halloumi, homemade speedy pesto and crispy bacon to leave you feeling satisfied.

Easy
June 2017

Test kitchen approved

Serves 4
Hands-on time 15 min

A quick 15-minute dinner has never looked so good. This filling salad is made with halloumi, homemade speedy pesto and crispy bacon to leave you feeling satisfied.

Nutrition: per serving

Calories: 578kcals
Fat: 30.8g (9.9g saturated)
Protein: 29.1g
Carbohydrates: 38.6g (1.9g sugars)
Fibre: 15g
Salt: 1.5g

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Ingredients

4 rashers streaky bacon
150g halloumi, sliced
1 garlic clove, crushed
50g fresh basil
15g parmesan, grated
Finely grated zest and juice ½ lemon, plus extra lemon zest and wedges to serve
70ml olive oil, plus extra to drizzle
2 x 400g tins chickpeas, drained and rinsed
2 x 400g tins butter beans, drained and rinsed
100g rocket

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Method

Heat a large non-stick frying pan over a medium-high heat and fry the bacon and halloumi slices for 5-6 minutes, turning halfway, until the bacon is crisp. Set aside.
Meanwhile, put the garlic, basil, parmesan, lemon zest and juice, and oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.

Put a handful of rocket onto each of 4 plates and top with the pesto beans, shards of crisp bacon and the halloumi slices, along with the extra lemon zest and lemon wedges.

Recipe from June 2017 Issue

Nutrition

Nutrition: per serving

Calories: 578kcals
Fat: 30.8g (9.9g saturated)
Protein: 29.1g
Carbohydrates: 38.6g (1.9g sugars)
Fibre: 15g
Salt: 1.5g

delicious. tips

Next time: crumble feta over the salad instead of the fried halloumi.

For a vegetarian meal omit the bacon and add 2 tbsp mixed seeds – and swap the parmesan for a vegetarian alternative.
Make the pesto up to 24 hours in advance and keep covered in the fridge, or use a good fresh shop-bought pesto.