Lunch · Middle Eastern · 15 min
Grilled Halloumi and White Bean Salad with Za'atar and Balsamic Reduction
- Calories
- 830
- Protein
- 91g
- Carbs
- 49g
- Fat
- 30g
Ingredients
- 284.1 g turkey breast
- 41.7 g halloumi cheese
- 1 tbsp extra virgin olive oil
- 157 g canned white beans
- 75 g asparagus
- 50.6 g cremini mushrooms
- 1 clove garlic
- 0.25 tsp black pepper
- 0.25 tsp salt
- 25.1 ml aged balsamic vinegar
- 1 tbsp za'atar seasoning
Method
- 01Heat a cast-iron grill pan over medium-high heat. Brush halloumi cheese planks lightly with olive oil.
- 02Grill halloumi planks for 2 minutes per side until golden grill marks form and the cheese softens; remove and set aside.
- 03Brush turkey breast slices with olive oil, season with salt and black pepper, and grill for 3 to 4 minutes per side until cooked through and the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- 04In the same grill pan, saute minced garlic, trimmed asparagus, and sliced cremini mushrooms in remaining olive oil for 3 to 4 minutes until tender-crisp.
- 05In a large bowl, combine drained white beans, grilled asparagus, and cremini mushrooms.
- 06Toss the bean salad with half of the aged balsamic vinegar and half of the za'atar seasoning.
- 07To serve, place white bean salad in a shallow bowl, arrange grilled turkey breast and halloumi planks on top, drizzle with the remaining balsamic reduction, and sprinkle with the remaining za'atar seasoning.
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