Grilled cucumber, halloumi and butter bean salad

Cucumbers are a great veggie to include in your diet, especially in the summer.  They are 95% water and so are great for hydration in hot weather.  They are also a good source of vitamins K and C and potassium, an electrolyte which is especially important in the heat.  

Ingredients
600g butter beans
12 baby cucumbers, halved and seeds removed
1 packet halloumi, cut into thick slices
mint, dill, a handful finely chopped
2 tbsps flaked almonds

Dressing
1 clove Garlic, minced
2 tbsps apple cider vinegar
6 tbsps the Governor extra Virgin Olive oil
1 Shallot, very finely chopped
10 cornichons, very finely chopped
salt/pepper to taste

Method
1. Place all the dressing ingredients into a small bowl and whisk together, set aside.
2. Lightly brush the cucumbers with oil then BBQ or griddle the cucumbers and halloumi for 3 minutes on each side.
3. Place the butter beans in a large bowl and pour in 1/2 the dressing and herbs, toss together. Place on a serving dish. Top with halloumi, cucumbers, the rest of the dressing and herbs. Sprinkle with flaked almonds. 

Buy your Governor EVOO here.