Recipe from the book At Adelle’s table
Yield: 6 to 8 servings as a side dish
Ingredients
Salad :
1 box of 540ml cooked chickpeas (see note)
1 box of 540ml cooked white beans
1 box of 540ml cooked red beans
1 box of 540ml canned or frozen corn kernels
6 green onions, cut into slices
2 yellow peppers, diced
1 red pepper, diced
90g (2 cups) finely chopped curly parsley
200g halloumi cheese, cut into cubes
Vinaigrette :
180ml (3⁄4 cup) olive oil
60ml (1⁄4 cup) lemon juice
60ml (1⁄4 cup) cider vinegar
1 C. soup Aleppo pepper
1⁄2 tsp. soup ground cumin
1 C. tsp salt
Preparation
1. In a salad bowl, mix the legumes, corn, green onions, peppers and parsley well. To book.
2. In a skillet over medium-high heat, grill the halloumi cheese for about 1 minute on each side. To book.
3. Prepare the vinaigrette. In another bowl, mix all the ingredients using a fork.
4. Pour the dressing over the salad and top with the grilled halloumi cheese. This salad will be even better if you pour the vinaigrette over it and let it sit for 1 or 2 hours before serving. This will allow the legumes to soak up the flavors well.
Note: legumes
You can use canned legumes, or even cook dried legumes yourself. If you opt for canned legumes, simply rinse them in a sieve under cold water for 2 to 3 minutes, then drain them well.
If you opt for dried legumes, reduce the quantity by half, or about 100 g (1⁄2 cup) for each. You then need to soak them in cold water overnight, then rinse them and cook them separately in a large pot of water over medium-high heat for 1.5 to 2 hours. (Note that chickpeas require a little more cooking.) Once the legumes are cooked, pour them into a colander, rinse them under cold water and drain them well.