Easiest Way to Make Harissa Uses

Halloumi Three-Bean Salad With Pomegranate-Harissa Vinaigrette

One word of caution, the kitchen says it is best to use harissa judiciously.

Recipe Summary Halloumi Three-Bean Salad With Pomegranate-Harissa Vinaigrette

Pan-fried halloumi, 3 types of beans, red onion, fresh cilantro, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.

Ingredients | Harissa Uses

7 ounces halloumi cheese, cut into 1-inch slabs

2 tablespoons pomegranate vinegar

1 tablespoon honey

1 ½ teaspoons harissa, or more to taste

3 tablespoons olive oil

1 pinch freshly ground black pepper

1 cup black beans, drained and rinsed

1 cup kidney beans, drained and rinsed

1 cup white beans, drained and rinsed

⅓ cup chopped red onion

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

Directions

Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.

While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.

Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

Info | Harissa Uses

prep: 10 mins cook: 15 mins additional: 15 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Halloumi Three-Bean Salad With Pomegranate-Harissa Vinaigrette

Salad, Beans, Three Bean Salad Recipes,