Sophie says...

' I always have a pack of beans in my cupboard and I always put off cooking them. This Borlotti bean salad is a great way of using up any beans or pulses that you have at home. The crispy halloumi and marinated kale is delicious and goes perfectly with the beans. Borlotti beans are rich in fibre, folic acid, iron and a great plant-based source of protein. Beans are a cheap and affordable way of creating delicious, healthy dishes with minimal ingredients. This works so well as a midweek family lunch or as a big side salad to accompany your dinner. I love to serve with flatbreads and hummus!' 

Borlotti Bean & Halloumi Salad

(GF) (VE)

Serves 4


1 Pack of Borlotti Beans (soak overnight in cold water) 

1 Pack of Curly Kale 

1 Pack of Cooked Beetroots 

1 Pack of Halloumi Cheese

Handful of Fresh Mint

1 Lemon 

3 Tbsp of Olive Oil 


Kale Dressing 


2 Tbsp of Tahini 

3 Tbsp of Olive Oil 

1 Tbsp of Apple Cider Vinegar 

1 Tbsp of Maple Syrup 

Salt and Pepper

Squeeze of a Lemon 


  1. Place the soaked borlotti beans into a large non-stick pan and cover with cold water and a pinch of salt. Bring the beans to the boil and then simmer for 45minutes until they are cooked and soft. 

  2. Take the curly kale off the stalks and place the kale into a big bowl. Make the kale dressing in a separate jug, pour the dressing over the kale then massage with your hands until the kale is coated with the dressing. 

  3. In a pan heat some olive oil and cook the halloumi cheese on a high heat until it is golden brown and crispy. Remove from the pan and leave too cool. 

  4. Slice the beetroots and place on a side plate, chop the mint and leave on the side. 

  5. Once the beans are cooked start to assemble the salad in a large serving bowl. Place the massaged kale on the bottom, top with the borlotti beans, cooked beetroots, chopped halloumi cheese, mint and a squeeze of lemon juice. Season with salt and pepper and drizzle with olive oil. Serve alongside flatbreads and hummus. Enjoy!