This Green Beans and Halloumi Salad with Roasted Lemons and Shallots

Step 1

Preheat oven to 425°F. Line a small baking tray with aluminum foil and bake lemon wedges and shallot quarters for 15-20 minutes. Until charred in spots and well caramelized. Remove from oven and set aside.

Step 2

Meanwhile, heat olive oil over medium-high heat and place halloumi in pan gently. Fry until golden brown, flipping once, about 5-8 minutes. Remove from pan and set aside.

Step 3

Leaving pan at medium-high heat, add green beans and sauté for 5-7 minutes until desired tenderness is reached (we like ours crunchy so closer to the 5 minute mark). Remove from pan and set aside.

Step 4

In the same pan add break crumbs and za’atar. Cook, stirring and watching closely until breadcrumbs have browned, about 3-5 minutes.

Step 5

Assemble on a dish by layering cheese, beans, shallots, roasted lemons, and breadcrumbs. Squeeze remaining 1/2 lemon over top.

Step 6

Note that I did not use salt or pepper in this recipe. Halloumi is quite salty on it’s own from my taste perspective. If you feel the need, season away.