Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing
Introduction
This Halloumi & Cranberry Butter Beans Salad is a delightful fusion of creamy, salty, and tangy Mediterranean flavors. Grilled halloumi cheese pairs perfectly with butter beans, dried cranberries, and a refreshing mint-lemon dressing.
It’s protein-rich, vegetarian, and satisfying — perfect as a light lunch or a side dish for your Mediterranean dinners.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
For the Salad:
200 g halloumi cheese, sliced into ½-inch thick pieces
1 can (400 g) butter beans, rinsed and drained
½ cup dried cranberries
1 cup fresh arugula or baby spinach
1 small red onion, thinly sliced
1 tbsp olive oil (for grilling halloumi)
¼ cup cherry tomatoes, halved (optional)
Salt & black pepper to taste
For the Mint-Lemon Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tbsp fresh mint leaves, finely chopped
½ tsp Dijon mustard
Salt and pepper, to taste
Instructions
Prepare the Halloumi:
Heat a non-stick skillet or grill pan over medium heat.
Add 1 tbsp olive oil and cook the halloumi slices for about 2–3 minutes on each side, until golden and crisp.
Set aside to cool slightly.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, mustard, mint, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, combine butter beans, cranberries, red onion, and arugula.
Pour the mint-lemon dressing over the mixture and toss gently.
Add the Halloumi:
Arrange the grilled halloumi slices on top of the salad.
Garnish with extra mint or a drizzle of olive oil.
Serve Immediately:
Serve warm or at room temperature with pita bread or alongside grilled vegetables.
Tips
For extra crunch, add toasted walnuts or almonds.
Replace butter beans with chickpeas for variety.
Use pomegranate seeds instead of cranberries for a fresh twist.
Don’t overcook the halloumi — it should be crispy outside, soft inside.
Q&A Section
Q1: Can I use canned beans directly?
Yes! Just rinse and drain them thoroughly to remove excess sodium.
Q2: What can I use instead of halloumi?
Try feta or paneer — both have a similar firm texture and mild flavor.
Q3: Can I make the salad ahead of time?
Yes — prep the dressing and beans in advance, but add halloumi fresh before serving for best texture.
Q4: Is this salad vegan-friendly?
Not entirely — halloumi and honey aren’t vegan. Replace halloumi with grilled tofu and honey with maple syrup for a vegan version.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~410 kcal |
| Protein | 18 g |
| Fat | 26 g |
| Carbohydrates | 28 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 540 mg |
| Calcium | 32% DV |
| Iron | 20% DV |
Final Thoughts
This Halloumi & Cranberry Butter Beans Salad is a perfect balance of sweet, tangy, and savory Mediterranean flavors. It’s nutrient-dense, quick to prepare, and incredibly versatile — a refreshing way to enjoy halloumi cheese in a wholesome salad form.