- 0:15 Prep
- 0:10 Cook
- 2 Servings
- Capable cooks
Ingredients
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100g green beans, topped, cut in half
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80g baby spinach leaves
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2 medium ripe tomatoes, halved, each half cut into 3 wedges
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80ml (1/3 cup) olive oil
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2 tablespoons fresh or bottled lemon juice
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1 tablespoon chopped fresh dill
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2 green shallots, ends trimmed, finely chopped
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1 garlic clove, crushed
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Salt & freshly ground black pepper
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2 (about 180g each) salmon steaks
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1 x 250g haloumi, cut in half crossways, each half sliced lengthways
Method
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Step 1Preheat a barbecue grill or chargrill on medium-high. Cook the beans in a medium saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain. Refresh under cold water. Place in a large bowl with the spinach leaves and tomato wedges.
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Step 2Combine the oil, lemon juice, dill, shallots and garlic in a jug. Taste and season with salt and pepper.
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Step 3Cook the salmon on the grill for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Cook haloumi on grill for 30 seconds each side or until brown and heated through. Add to bean mixture.
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Step 4Drizzle dill dressing over the green bean salad. Gently toss to combine.
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Step 5Divide the green bean salad between large serving plates. Top with the salmon and serve immediately.
- Low carb
- Low fat
- Low sugar
- Lower gi
Nutrition
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4323 kj
Energy
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78g
Fat Total
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25g
Saturated Fat
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5g
Fibre
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74g
Protein
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183mg
Cholesterol
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3728.1mg
Sodium
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8g
Carbs (sugar)
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9g
Carbs (total)
All nutrition values are per serve
Notes
Microwave tip: Wash beans and place in a freezer bag, adjusting until they are 2 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 1-1 1/2 minutes or until bright green and tender crisp.
- Author: Amanda Kelly
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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