Grilled Zucchini, Halloumi and Beans with Tomato-Mint Dressing

  • 3 medium zucchini, sliced 1 ½” thick
  • 6 TB extra virgin olive oil
  • ½ cup fresh or frozen edaname, fava or lima beans
  • 1 TB red wine vinegar
  • ½ tsp ground roasted cumin seeds
  • Sprinkle of sugar, optional
  • 2 tsp red onion or shallots, finely chopped
  • 2 large tomatoes, skinned, seeded and diced
  • ! TB fresh mint leaves, chopped
  • 6-8 oz Halloumi cheese , sliced ½” thick
  • Salt and freshly ground pepper to taste

Toss the zucchini slices with 1 TB oil. Place on a baking sheet in one layer and roast in a 400 degree oven for about 20 minutes, until golden, turning a few times for even cooking. Bring a large pan of water to a boil and toss in the beans and cook for 5 minutes for fresh beans, 3 minutes if frozen. Drain, refresh under cold water and skin if using favas. Whisk the remaining 5 TB olive oil and ½ TB red wine vinegar in a salad bowl. Add cumin, salt and pepper, more vinegar to taste. Whisk in the red onion or shallots, tomato, and mint, taste and add optional sugar if too tart. Add the still warm beans and warm zucchini. Fry the halloumi in a dry pan for 2-3 minutes per side until browned. Serve salad topped with halloumi slices and mint leaves.

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