Summer Asparagus and White Beans Salad

Informations supplémentaires

25 min. | 523 kcal | easy | Vegetarian, Even better the next day, Express | Printable version

1. Setup Drain and rinse the white beans. Finely chop the shallot and the basil. Slice the cucumber into half moons. Cut the halloumi into slices. Cut the asparagus into 3-4 pieces each.

2. Toast the pumpkin seeds Warm up a pan over medium-high heat. Toast the pumpkin seeds for 3-4 minutes or until they're lightly browned. Remove from the pan.

3. Cook the halloumi Add a drizzle of oil to the pan. Cook the halloumi slices 1-2 minutes on each side over medium high heat or until browned. Remove from the skillet.

4. Cook the asparagus Add a drizzle of oil to the pan, if needed. Add the asparagus and cook for 2-3 minutes. Add salt and pepper.

5. Make the sauce Put half of the shallot in a bowl with the juice of half a lemon, the basil, 1/4 ^2P | 1/3 ^3P cup of oil, 1 tbsp. of cider vinegar, 1-2 tsp. of sugar, some salt and some pepper. Mix.

6. Plate your dish Place the beans in a large bowl with the cucumber, the remaining shallot, the asparagus, the pumpkin seeds and the dressing. Mix and adjust the salt and pepper, to taste. Serve and garnish with the halloumi. Bon appétit!

150gAsparagus

200gHalloumi Cheese

300mlWhite Kidney Beans

1unitBasil

0.5unitLemon

1unitShallot

1unitLebanese Cucumber(s)

30gPumpkin Seeds

What you need Bowls, Strainer, Pan, Tongs.

523 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 33g

11%

fat 32g

49%

cholesterol 100mg

33%

fiber 4g

16%

protein 35g

saturated 17g

85%

sodium 1224mg

51%

sugar 3g

trans 0g