lunch

Grilled Halloumi and White Bean Salad with Za'atar and Balsamic Reduction

Name: Grilled Halloumi and White Bean Salad with Za'atar and Balsamic Reduction
Ingredients: 86.6 g Halloumi cheese, sliced into 1/2-inch planks; 157.0 g White beans, cooked until tender; 284.1 g Turkey breast, thinly sliced and grilled; 125.6 g Garlic pepper asparagus and cremini mushrooms; 25.1 ml Aged balsamic vinegar of Modena

Nutrition

840

kcal

Calories

100

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Halloumi cheese, sliced into 1/2-inch planks86.6 g

White beans, cooked until tender157.0 g

Turkey breast, thinly sliced and grilled284.1 g

Garlic pepper asparagus and cremini mushrooms125.6 g

Aged balsamic vinegar of Modena25.1 ml

Instructions

Heat a heavy cast-iron grill pan over medium-high heat. Brush the halloumi planks lightly and sear for 2 minutes per side until deep golden brown grill marks appear and the cheese becomes soft and squeaky.

In the same pan, grill the turkey breast slices for 3 minutes per side until just cooked through and charred at the edges. Remove and set aside.

Quickly toss the asparagus and cremini mushrooms in the hot pan for 3-4 minutes until tender-crisp and fragrant.

In a large bowl, combine the cooked white beans with the grilled vegetables. Dress with a splash of balsamic vinegar and a generous dusting of za'atar.

To plate, arrange the white bean and vegetable salad in a wide shallow bowl. Top with the warm grilled turkey and the seared halloumi planks. Finish with a final drizzle of aged balsamic reduction and an extra sprinkle of za'atar for aromatics.