Vegetarians get their very own steak- in the form of cheese! Thick slabs of haloumi (a semi-hard unripened cheese popular in Greece) are pan fried and oh-so meaty. They top a salad bursting with green beans, chickpeas, watercress and tiny tomatoes. The dressing is bright and vibrant and scented with fresh oregano. Cook, relax, and enjoy!

What you’ll need: 3.5 oz green beans
15 oz can chickpeas
½ small red onion (2.8 oz)
2 large oregano sprigs (0.1 oz)
3 tablespoons sherry wine vinegar (TK oz)
1 teaspoon Dijon mustard (2.6 oz)
¼ teaspoon dried red chilli flake (0.01 oz)
1 clove garlic (0.2 oz)
3 oz watercress
4 oz mixed cherry tomatoes (or baby heirlooms)
8.8oz haloumi cheese, sliced
Olive oil
Coarse salt
Freshly ground black pepper

Equipment:
Small pot
Colander
Skillet

Recipe Steps:

1. Trim the stem ends off the green beans. Open the can of chickpeas, then rinse and drain. Peel the onion and cut into thin wedges.

2. Bring a small saucepan of water to a boil. Add the beans and cook for 2 minutes. Add the chickpeas and red onion and cook for 1 more minute. Drain.

3. Remove leaves from oregano stems and finely chop. Peel and finely chop garlic. Whisk together vinegar, mustard, garlic, oregano, dried red pepper flakes, and 3 tablespoons oil in a bowl. Season with salt and pepper.

4. Add green beans, chick peas and onion to bowl of dressing while still warm, then toss to combine.

5. Cut ends off of watercress; wash and dry well. Place watercress on a platter. Cut tomatoes in half and scatter on top. Add green bean mixture and all the dressing from the bowl.

6. Cut the haloumi into 4 wide slices. Heat 1 tablespoon oil in a skillet over high heat. Add haloumi slices to the skillet and cook until golden on both sides, about 1½ minutes a side. Place on top of the salad. Enjoy!