Got a vego coming for a BBQ?  This salad could turn even the staunchest meatetarian into a veggie lover.  Crispy on the outside and molten in the middle, the pan fried haloumi takes centre stage in this sensational salad that has all the right elements.  Crispy, crunchy, salty, sweet and super yummy!

Serve this salad with a chargrilled steak, lamb cutlets or salmon fillets if you are not of the vegetarian variety!

Prep time:  20 minutes              Cooking time:   10 minutes              $  Low budget

Serves 4

1 tbs of olive oil, for frying

250gm of Haloumi, sliced into 1/2 cm slabs

3 good handfuls of green beans, tails removed

1 punnet of grape tomatoes

1 cup of pitted kalamata olives, halved

1 small red onion, finely sliced

2 tbs of finerly chopped dill

1/4 cup of extra virgin olive oil

1/4 cup of red wine vinegar

1/2 tsp of castor sugar

Sea salt and ground black pepper

Bring a saucepan of salted water to the boil and blanche the beans for 2-3 minutes.  Drain and run under cold water to stop the cooking process.  In a small bowl combine the dill, red wine vinegar, olive oil and sugar and whisk well to combine.  Set aside.

Place the beans, tomatoes, olives and onions in a large bowl and set aside.  Heat a medium sized frypan and add a little olive oil.  Panfry the haloumi on both sides until golden. Add the haloumi to the bean mixture and pour over the dressing.  Toss gently to combine so you don’t break the haloumi.  Place on a serving platter and serve immediately.