While I love eating comfort food during the cool and cold months of the year, I also love eating lighter meals made with fresh produce when the thermometer heats up, which it is currently trying to do. The seasonal changes in what we eat and how we prepare it is always something I look forward to. Even though we are in for a bit cooler weather this week, I am definitely ready for lightened up meals. This is one of them!

Most people think of potatoes as a cold weather comfort food, but potatoes transition well to the warmer months in the form of potato salad. I was looking for a new twist on potato salad when I found this recipe. Under the broadest definition of salad, this dish qualifies as one. (Wikipedia definition of salad: a dish consisting of mixed pieces of food, sometimes with at least one raw ingredient. It is often dressed, and is typically served at room temperature or chilled, though some can be served warm.) There are definitely mixed pieces of food, raw ingredients and a dressing here. As to the serving temperature, it works all three ways: cold, room temperature, or warm! So, not a typical or classic potato salad, but something even better!

Halloumi, Green Bean, and Potato Salad (adapted from thespruceeats.com) Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: Serves 3-4 as a Main Dish or 6-8 as a Side Dish

Ingredients:

• 8 ounces (about 1 cup) new potatoes, halved or quartered
• 8 ounces (about 1 cup) green beans (trimmed)
• 4 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup capers, rinsed
• 3 tablespoons mint, chopped
• 1/4 cup dill, chopped
• 1 cup (about 5 ounces) cherry tomatoes, halved
• salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoon flour
• 7ounces Halloumi cheese, sliced

Instructions:

Put the cut new potatoes into a large saucepan, cover them with cold water and add a pinch of sea salt. Bring the potatoes to a rapid boil, lower the heat slightly and simmer for 10 – 15 minutes or until the potatoes are cooked through but not falling apart. Drain the potatoes and set them aside.

In another saucepan, bring a pan of salted water to a boil. Add the trimmed green beans and cook them for just 2 minutes. Drain them and set them aside.

In a medium-sized bowl mix the extra virgin olive oil and vinegar.

Add the capers, chopped mint, and dill to the dressing.

Add the cooked potatoes and beans, and cut cherry tomatoes to the bowl with the dressing. Stir everything together thoroughly, ensuring the vegetables are coated. Season with salt and pepper to taste.

In a medium, non-stick frying pan, heat the oil until it is just hot.

Season the flour with a pinch of both salt and pepper. Slice by slice, dip the Halloumi into the flour on both sides then tap gently to remove any excess flour.

Gently cook the halloumi slices on both sides until golden brown, about one to two minutes per side. Place the cheese on a paper towel to drain.

Serve the salad immediately with a few slices of halloumi on each salad.

Side or Main, warm, room temperature, or cold, this works for it all!  ~Linda

Halloumi, Green Bean, and Potato Salad (adapted from thespruceeats.com) Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: Serves 3-4 as a Main Dish or 6-8 as a Side Dish

Ingredients:

• 8 ounces (about 1 cup) new potatoes, halved or quartered
• 8 ounces (about 1 cup) green beans (trimmed)
• 4 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup capers, rinsed
• 3 tablespoons mint, chopped
• 1/4 cup dill, chopped
• 1 cup (about 5 ounces) cherry tomatoes, halved
• salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoon flour
• 7ounces Halloumi cheese, sliced

Instructions:

Put the cut new potatoes into a large saucepan, cover them with cold water and add a pinch of sea salt. Bring the potatoes to a rapid boil, lower the heat slightly and simmer for 10 – 15 minutes or until the potatoes are cooked through but not falling apart. Drain the potatoes and set them aside.

In another saucepan, bring a pan of salted water to a boil. Add the trimmed green beans and cook them for just 2 minutes. Drain them and set them aside.

In a medium-sized bowl mix the extra virgin olive oil and vinegar, then add the capers, chopped mint, and dill.

Add the cooked potatoes and beans, and cut cherry tomatoes to the bowl with the dressing. Stir everything together thoroughly, ensuring the vegetables are coated. Season with salt and pepper to taste.

In a medium, non-stick frying pan, heat the oil until it is just hot.

Season the flour with a pinch of both salt and pepper. Slice by slice, dip the Halloumi into the flour on both sides then tap gently to remove any excess flour. Gently cook the halloumi slices on both sides until golden brown, about one to two minutes per side. Place the cheese on a paper towel to drain.

Serve the salad immediately with a few slices of halloumi on each salad.