INGREDIENTS
2 cups / 400g dried butter beans / giant lima beans
1 pint / 250g cherry tomatoes
2 bell peppers
6 Persian cucumbers (about 1lb / 500g)
1 small red onion + ½ tsp. fine salt
½ cup / 100g pitted Kalamata olives, roughly chopped
1 block halloumi
2 Tbsp. cold-pressed olive oil
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
½ Tbsp. honey or maple syrup
¼ tsp. fine sea salt
freshly cracked black pepper, to taste
2 - 3 generous handfuls fresh basil leaves
Flaky salt
Olive oil for garnish
DIRECTIONS:
1. Soak the beans overnight in plenty of cold water, then drain and rinse and settle them into a large pot with fresh water to cover by a couple of inches. Bring everything to a gentle boil, then ease it down to a simmer and let the beans cook, uncovered, until they're creamy and tender all the way through - anywhere from 45 minutes to over an hour, depending on their age, so start tasting around the 45-minute mark. Salt the water generously in the last 10 minutes of cooking, then drain well. You'll want them still warm for later.
2. While the beans simmer, thinly slice your red onion and toss it with the ½ tsp. fine salt in a small bowl. Massage with your fingers, then let it sit for at least 15 minutes. This is what turns a sharp, raw onion into something soft and almost pickled.
3. Halve the cherry tomatoes, dice the bell peppers into bite-sized pieces, and slice the Persian cucumbers into rounds or half-moons, whatever feels right to you. Roughly chop the olives. Save the basil for last - tear it by hand just before serving, so it stays bright and doesn't bruise.
4. For the halloumi, cut it into small cubes and melt a little butter in a skillet over medium heat. Let the cubes sit undisturbed for a minute or two until deeply golden on one side, then flip and repeat until all sides are crisp and caramelized. Set it aside; it's best added warm, right at the end.
5. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), fine sea salt, and a few grinds of pepper until glossy and emulsified. Taste and adjust flavours if desired.
6. While the beans are still warm, transfer them to a large serving bowl and pour half the dressing over top. Toss gently and let them sit for a few minutes; warm beans drink up dressing in a way cold ones never quite manage. Meanwhile, in a separate bowl, toss your tomatoes, bell peppers, cucumbers, olives, and macerated red onion (juices and all) with the remaining dressing.
7. When you're ready to serve, combine the dressed vegetables with the beans and toss everything gently together. Fold in the torn basil and warm halloumi right at the end, then finish with a scatter of flaky salt, a generous drizzle of good olive oil, and a few more grinds of pepper. Serve right away, while the halloumi is still warm and the basil is at its most fragrant. Say thank you and enjoy!
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