Prep: 10 minutes; Cook: 8 minutes; Total time: 18 minutes.Beans and fresh produce bring plenty of fiber to this mouthwatering Mediterranean dish.

Lori Powell

Gallery

Quentin Bacon

Recipe Summary

Yield:
Makes 4 servings (serving size: 1 1/2 cups salad, 1 slice haloumi cheese, and half of a pita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.

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  • Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.

  • Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.

  • Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

Nutrition Facts

301 calories; fat 17g; saturated fat 5g; mono fat 7g; poly fat 2g; protein 16g; carbohydrates 23g; fiber 8g; cholesterol 14mg; iron 3mg; sodium 519mg; calcium 139mg.
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