Green bean salad

See here for pictures

INGREDIENTS

• 500 G. GREEN BEANS
• 6/8 POTATOES
• 1/2 BUNDLE OF FRESH PARSLEY
• 2 RED ONIONS
• 30G HALLOUMI
• 150 G VERY RIPE RADISHES
• 500 G. SMOKED MACKEREL
• PAPRIKA
• WHITE WINE VINEGAR
• SALT AND PEPPER

Grab two large serving bowls (minimum dish recipe whooo) for both salads.

Firstly, boil up the potatoes and the green beans. You don’t have to peel the potatoes if you prefer the skin – I did but it’s completely up to preference. Pop them both on to boil while you chop up the rest of the ingredients.

Dice the red onion into very fine pieces, tossing 1 onion into each bowl. If you’re not into strong onions (as uncooked red onions do have a very sharp taste) then just use the one. I myself am an onion fiend.

Now for the radishes! They’re my favourite during the summer as they have the most distinct flavour and are irresistibly crunchy. However, in this recipe I used very very ripe radishes, as their flavour is a lot sweeter and they’re a lot softer. So, dice up the radishes and toss 1/3 into the bowl for mackerel, and the remaining 2/3 into the halloumi bowl.

Once the potatoes/beans are cooked, the rest is very simple. Before you start prepping them for the salad bowl, put the halloumi on to cook. Make sure the heat is on the lowest as possible so that it doesn’t go awful and rubbery. I usually cook it in the smallest amount of coconut oil and a large sprinkling of paprika. They only take about 2 minutes to cook perfectly so keep an eye on them! Too long and they’ll turn chewy.

Cut the cooked beans in halves, and the potatoes into relatively thick slices. Half each and put them into their respective bowls. Now, simply add the halloumi and smoked mackerel to their separate bowl. I cut the (washed!) parsley very finely and tossed them up with the bowls for that extra punch of flavour.

For the halloumi bowl, I added about 2 tbsp of white wine vinegar (I’m also a vinegar fiend oops), and around 2 tsp to the mackerel. Don’t forget to add the salt and pepper to season!

That’s it! These can be a sides salads for a main meal, or the whole bowl can do for a meal in itself. They’re so refreshing and full of flavour – perfect for a minimal cooking day.

We also ate these cold the next day with a drizzle of balsamic glaze and me oh my, they tasted even better!

bon appetit