Broccolini & Haloumi Salad

Method

• Prep Ingredients: Trim green beans, thinly slice halloumi, crush garlic clove and chop broccolini if desired.
• Place a large pot of water on the stove and bring to the boil. While waiting for the water to come to temperature, trim and chop the broccolini and trim the beans.
• Once water is at a boil, add the beans and broccolini. Simmer for 2 mins or until just tender. Refresh under cold water, set aside to drain.
• If using the baby spinach, place in microwave safe container and lightly blanch in microwave for 30-60secs til just soft.
• Meanwhile, heat a barbeque grill or char-grill pan or fry-pan to med-high heat. Cook haloumi on thegrill for ~2 mins each side or until lightly charred. Set aside.
• Next, add the tomatoes to the grill with a little olive oil. Cook til lightly charred and tender. Set aside.
• To make the salsa verde, place the parsley, basil, onion, garlic, zest, lemon juice and olive oil in a food processor. Whiz briefly until finely chopped and combined.
• Arrange the baby spinach on a serving platter, then add half the broccolini, beans, tomatoes and haloumi. Spoon over half the salsa verde. Top with the remaining broccolini, beans, tomatoes, haloumi and salsa verde.
• See adaptations and additions below for other options.