Summer Fruit and Halloumi Salad with Crispy Beans and Basil Vinaigrette

Make your crispy beans

Drain and rinse and pat dry beans. Add to a bowl with 1 tbsp olive oil, 1 tbsp corn starch, 1 tsp paprika, 1 tsp garlic powder and 1 tsp salt.

Heat a large pan over medium high heat. Add 1 tbsp oil and warm, then add beans. Cook for about 5-7 minutes until they start to crisp up and get golden brown. Remove from heat and set aside.

Make your dressing

To a high speed blender, add all your dressing ingredients and blend until smooth: 1/2 tsp dijon, 1 tsp honey, 1 tbsp white wine vinegar, 1 clove garlic, 1 bunch basil (about 1/2 cup firmly packed), 1/4 cup olive oil, 1/2 tsp salt.

***If you don't have the best blender, mince your garlic first and blanch your basil for a smoother dressing.

Grill your fruit and halloumi

Peel and cut peaches into quarters. Thinly slice halloumi into 1 cm thick pieces. Pit your cherries and cut into quarters. Drizzle peaches and halloumi in about 1 tbsp oil each.

Heat a large grill pan over high heat. Add peaches and cook until slightly charred (about 3 -5 minutes). Remove from heat and add halloumi to pan and cook until golden brown (about 1 minute per side).

Assemble

To a large serving plate, add your greens, followed by your peaches, cherries and halloumi. Add your crisped beans and basil vinaigrette and serve immediately while halloumi is still hot!