Mediterranean Dense Bean Salad With Hot Honey Halloumi
By Diana Layton · 2026-09-30
A vibrant Mediterranean-inspired salad with golden honey-chilli halloumi, creamy chickpeas and cannellini beans, fresh cucumber and tomatoes, Kalamata olives, and herbs, tossed in a zesty lemon-Dijon dressing.
Ingredients
- 1 tbsp olive oil
- 300g halloumi, cubed
- ½ tsp chilli flakes
- 2 tsp honey
- 1 x 400g can chickpeas, drained
- 1 x 400g can cannellini beans (or other white beans), drained
- 1 English cucumber, diced
- 250g cherry tomatoes, halved
- 80g Kalamata olives, sliced
- 50g sun-dried tomatoes, finely chopped
- Large handful parsley, chopped
- Handful mint or basil (optional)
- 60ml extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 large garlic clove, crushed
- Salt and black pepper
Method
- Cook the halloumi. Heat the olive oil in a large non-stick frying pan over a medium heat. Add the halloumi cubes and cook for 6–8 minutes, turning regularly, until golden and crisp on all sides.
- Make the hot honey glaze. Drizzle the honey over the halloumi, sprinkle over the chilli flakes and toss everything together for 30 seconds until the halloumi is lightly coated and glossy. Remove from the heat and set aside.
- Prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, crushed garlic, salt and black pepper until well combined.
- Assemble the salad. Add the chickpeas, cannellini beans, cucumber, cherry tomatoes, olives, sun-dried tomatoes, parsley and mint or basil (if using) to a large serving bowl. Pour over the dressing and toss well until everything is evenly coated.
- Finish the salad. Gently fold through most of the hot honey halloumi, then scatter the remaining halloumi over the top for the best presentation.
- Serve. Enjoy straight away while the halloumi is still warm, or chill the salad and add the halloumi just before serving. It makes a delicious lunch, light dinner or meal-prep salad that keeps well for up to 3 days in the fridge.