Grape and Bean Salad with Fried Manouri Cheese
This warm bean salad is sweet and tangy, with chunks of fried manouri cheese dotted throughout. Simple yet hearty, you’ll want to try this recipe.
Ingredients
| 700g/1lb 9oz jar of | cooked white beans |
| 2 tbsp | olive oil |
| 1 | red onion, peeled, halved and cut into thin wedges (about 120–130g/4–4½oz) |
| 250g/9oz | grapes, washed (halved if they are large) |
| 1 tsp | flaky sea salt (kosher salt), plus more to finish |
| 1 tsp | chilli flakes (ideally pul biber or Aleppo, or a pinch of regular ones), plus more to finish |
| 3 tbsp | sherry vinegar |
| 170g/6oz | round manouri cheese, cut into chunks (or use sliced halloumi) |
| a few sprigs of | fresh mint, leaves picked and roughly chopped (about 10g/¼oz) |
| 2 heads of | chicory (red endive), leaves broken off the stem |
Method
Empty the beans into a colander, rinse with plenty of hot water, drain and transfer to a large mixing bowl.
Heat the olive oil in a frying pan on a high heat, add the onion wedges and fry for about 2 minutes until they just start to soften. Add the grapes, the salt and chilli flakes and toss together. Cook for about 1 minute, then add the vinegar to the pan and bring to the boil. Remove from the heat and pour the contents over the beans. Stir well to coat.
Return the frying pan to the heat and add the cheese chunks, frying for about 2 minutes on each side until golden and warm.
Add the chopped mint and chicory to the beans, toss to combine, then divide between four serving plates. Top each with a quarter of the fried manouri and a sprinkle of chilli flakes and sea salt. Serve warm.
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