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two eschalots, finely chopped two tablespoons red wine vinegar (Recipes by ingridients vinegar) two tablespoons olive oil, plus extra to brush Pinch of caster sugar four hundredg canned butter (Recipes by ingridients butter) beans, rinsed, drained one hundred and fiftyg French or thin green beans, trimmed one hundred and fiftyg fresh butter (Recipes by ingridients butter) beans, trimmed two hundred and fiftyg packet haloumi cheese*, drained, cut into eight slicesStep one Place eschalot,, vinegar (Recipes by ingridients vinegar) oil and sugar in a small bowl and season to taste. Whisk to combine, then set aside. Step two Place canned butter (Recipes by ingridients butter) beans in a large bowl. Cook green beans and fresh butter (Recipes by ingridients butter) beans in a saucepan of boiling salted water for two-about three minutes until just tender. Drain and add to bowl with canned beans while hot. Step about three Heat a non-stick frypan over high heat, brush haloumi with a little oil, then sear in the pan for one minute on each side until golden brown. Step four Place beans on four plates, top with two haloumi slices and drizzle with dressing.. Three-bean Salad With Haloumi Recipe.
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