Halloumi, bean and potato salad

Injury-proof your runs with this calcium-rich summer dish



Get a delicious shot of bone-boosting vitamins and minerals with this warm green bean, halloumi and potato salad. Healthy bones make for strong joints and flexible muscles: your ticket to avoiding injury and running strong well into your later years.

Preparation: 25 mins

Serves: 4

  • 200g new potatoes, sliced
  • 200g green beans, trimmed
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 50g baby capers, washed
  • Small bunch of mint, chopped
  • Small bunch of dill, chopped
  •  1 red chilli, finely chopped
  • 12 black olives, pitted
  • 150g cherry tomatoes, halved
  • Salt and pepper 
  • 1 tbsp olive oil
  • 200g halloumi, sliced


1 Place the new potatoes in a pan, cover with cold water and lightly salt to taste. Bring to the boil and simmer for 10-15 minutes, until cooked. Drain and set aside.

2 Bring another pan of salted water to the boil, then cook the green beans for two minutes. Drain and set to one side.

3 In a bowl, mix the extra virgin olive oil, vinegar, capers, mint, dill, potatoes, beans, olives and tomatoes. Season to taste.

4 Heat the olive oil in a non-stick frying pan and cook the halloumi on both sides for one minute until golden brown.

5 Add the halloumi to the salad and divide between four plates. Serve immediately.


The Skinny

Calories  408 
Fat  34g
Carbs  14g
Protein  13g


The Healthy

Calcium is the basic building block of bone. Halloumi packs in twice as much as other common salad cheeses such as feta. Each 50g serving takes care of almost half your daily needs. 

Get 10 per cent of your recommended daily amount of vitamin K with each serving of green beans. The mineral has been  found to help reduce fracture rates, say researchers in the Journal of Nutrition.

Olives
are rich in calcium, magnesium and phosphorus - all proven to help shore up your skeleton. In one Greek study, people who consumed the most olive oil preserved more bone density throughout their lives.

Thanks to www.tastesofsummer.co.uk for the recipe and photo.


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