White bean-and-sumac salad

White bean-and-sumac salad

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  • 4
  • Easy
  • Meat-free
  • 5 minutes, plus overnight soaking time
  • 10 minutes
  • Woolworths Kleine Zalze Chenin Blanc 2019


  • 250 g dried white kidney beans, cooked
  • 2 limes, zested and juiced
  • 1 red onion, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1 red chilli, finely chopped
  • 15 g Italian parsley, roughly chopped
  • 15 g coriander, roughly chopped
  • 1 T sumac
  • sea salt and freshly ground black pepper, to taste
  • 320 g halloumi, pan-fried

Cooking Instructions

1. Place the beans in a bowl and cover with water. Soak for 12 hours or overnight. Drain and rinse under cold water. Transfer to a saucepan of cold water and cook according to package instructions.
2. Mix the lime juice and zest with the onion and allow to stand for 5 minutes. Add the remaining ingredients and toss. Season and serve with the pan-fried halloumi.

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Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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