Black-eyed bean and red pepper salad with warm halloumi

For the past few years, I've bounced back and forth between a meat-free diet to one that includes a bit of flesh once a week. But one component of my diet that has always remained is pulses. Kidney beans, cannellini beans, butter beans, lentils, chickpeas - you name it, I love it. At least one meal a day is put together with at least one of the above, whether it's in a lunch or dinnertime salad, a soup, curry, casserole or dip. Lately, in my attempt to avoid preservatives, extra salt and additives, I've switched from using the tinned variety to dried ones and now I'm a complete convert.  The only extra preparation needed for dried beans is soaking them for 6-8 hours beforehand, which is as easy as throwing the required amount in a bowl of water overnight or before heading out for the day. I buy my organic dried beans from Rocklea Markets - the last variety I bought were black-eye beans and I got 500g for $4 (cheaper than tinned beans!). They taste so much better, and I feel better knowing they haven't been soaking in a tin full of preservatives and salt.

Last night we tried adapting a bean salad recipe from Wholefood Kitchen and the combination of the beans, dressing and salty halloumi is delicious - and filling.

Black-eyed bean and red pepper salad with warm halloumi

Serves 4

300g dried organic black-eyed beans

3 fresh plum tomatoes or a punnet of cherry tomatoes, diced

1 red capsicum, deseeded and diced

leaves from a bunch of fresh coriander, chopped

30ml extra virgin olive oil

200g organic halloumi cheese, diced

2tbs freshly squeezed lemon juice

1tbs red wine vinegar

sea salt and cracked pepper

Put the beans in a bowl, cover with cold water and let soak overnight or for 6-8 hours

Drain the beans and cook in a large saucepan of boiling water for about one hour, until tender. Drain and transfer to a large bowl. Add the tomatoes, red pepper, coriander and oil.

Heat a non-stick frying pan with some oil spray over high heat. Add the halloumi and cook for 3-4 minutes, turning often, until golden brown all over. Add to the bowl with the tomato mixture and stir in the lemon juice and vinegar. Season to taste and serve immediately, before halloumi turns to rubber.