1⁄2 cup walnuts
150g sliced halloumi
sliced green beans
1⁄2 cup cherry tomatoes (halved)
1. Pan fry walnuts with sliced halloumi cheese in 2 tsp walnut oil.
2. Briefly cook green beans; pan-fry halved cherry tomatoes.
3. Cool and toss with fresh basil leaves.
4. Dress with a vinaigrette of 4 tsp balsamic vinegar, 1 tsp walnut oil, a dash of honey and a pinch of salt.
Adapted from Heidi Swanson, 101 Cookbooks.