Italian Caprese Caesar Caesar-ish Bean & Halloumi Salad
A bright tomato-basil salad with crispy halloumi, sturdy white beans and a tangy Caesar-style lemony dressing for satisfying Italian lunch freshness.
- 160 g halloumi
- 250 g cherry tomatoes
- 70 g baby spinach
- 150 g cucumber
- 80 g jarred roasted red peppers
- 200 g tinned cannellini beans
- 1 pc lemon
- 1 pc garlic
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp garlic powder
- 15 g Parmesan
- 10 g fresh basil
- 2 pc anchovy fillets
- 20 g wholemeal breadcrumbs
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Add to a shopping listHow the shopping list works →- Step 1
Pat the halloumi dry and tear into bite-size chunks; toast the breadcrumbs in 1 tsp olive oil in a dry frying pan for 2–3 minutes until golden, then set aside.
- Step 2
Drain and rinse the cannellini beans. Heat 1 tsp olive oil in the same pan, add the beans, lightly crush with a spoon, then sauté for 4–5 minutes until a little creamy at the edges; season with black pepper and a pinch of salt if needed. Stir in the balsamic vinegar, turn off the heat, and set aside.
- Step 3
Slice cherry tomatoes in half; dice cucumber; roughly chop the roasted red peppers; finely chop basil; grate the Parmesan. Thinly slice the garlic.
- Step 4
Make the lemony Caesar dressing: in a bowl, whisk lemon juice and zest with dijon, garlic (start with half, add more if you like), garlic powder, 1–2 tbsp olive oil, chopped anchovy fillets, and black pepper until glossy and smooth (mash the anchovy well). Taste and adjust—more lemon if you want it brighter.
- Step 5
Quickly pan-sear halloumi chunks in a hot dry pan for 1–2 minutes per side until golden and crisp; remove to a plate.
- Step 6
Assemble: toss spinach, cucumber, tomatoes, red peppers and beans together. Drizzle with dressing, toss again, then top with crispy halloumi, Parmesan and toasted breadcrumbs. Finish with basil and extra black pepper.
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