Tomato, bean & herb salad with haloumi cheese

Prep 15 mins | Cook 5 mins | Serves 4

175g green beans, trimmed
1 cup firmly-packed flat-leaf parsley, roughly chopped
¹⁄₂ cup mint leaves, roughly chopped
100g baby spinach leaves
2 green onions (shallots), trimmed and thinly sliced
250g mini roma tomatoes, halved lengthways
¹⁄₃ cup Kalamata or black olives
2 tbs olive oil
250g haloumi cheese, cut lengthways into 4 thick slices
2 tbs extra virgin olive oil
1 tbs lemon juice
Salt and ground black pepper

Step 1 Plunge beans into a medium frying pan of boiling water and cook over high heat for 2-3 minutes until almost tender. Drain and refresh beans in cold water. Wipe pan dry using paper towel. Set pan aside.

Step 2 In a large bowl, combine beans, parsley, mint, spinach, green onions, tomatoes and olives. Toss to combine and arrange on a serving platter.

Step 3 Heat oil in the frying pan over medium-high heat until hot. Add haloumi and cook for about 1 minute on each side until golden. Transfer to a plate lined with paper towel. Top salad with haloumi, drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste and serve.

Good for you ... Green Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.