A creamy, crunchy, and fresh bean salad with a yogurt base, herbs, and caramelized halloumi.
Mix the yogurt with lemon zest, grated garlic, and salt in a bowl and set aside.
Make sure to use fresh lemon zest for the best flavor! This will enhance the yogurt's taste significantly.
Dice the cucumber and mix it with the drained white beans in a bowl. Add olive oil, lemon juice, salt, and pepper, and mix well. Gently fold in the torn herbs.
For extra flavor, let the mixture sit for a few minutes before serving to allow the flavors to meld.
Cut the halloumi into bite-sized pieces. Heat olive oil in a pan and fry the halloumi until golden brown on both sides. Drizzle honey over it towards the end and let it caramelize briefly.
Keep an eye on the halloumi while frying to prevent it from burning; it should be golden and crispy.
Spread the yogurt on two plates with a rim and smooth it out. Distribute the herb bean topping on top, place the fried halloumi on it, and sprinkle with chopped macadamia nuts.
Serve immediately for the best texture and flavor, and enjoy the contrast of warm halloumi with the cool salad.
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