Haloumi Fried Green Vegetable

The market tables are piled high with beauty greens, beans, herbs and more right now.  One can’t help but to buy everything  you see, with no real agenda of what to do with it all! Such was the case with a gorgeous bunch of rainbow chard I had, along with some green beans that begged to be blanched.  Add in a little Middle Eastern cheese and we had a dish that got rave reviews.

Serve this dish as is, or stir in some sliced almonds and drizzle with tahini-yogurt for a vegetarian lunch.


1/2 pkg Haloumi Cheese, sliced about 1/2 inch

1 bunch rainbow Swiss chard, washed and chopped

handful of green beans, blanched

1-2 cloves fresh local garlic, sliced

handful chopped parsley, chopped

kosher salt, as needed

juice of 1/2 lemon 

olive oil, as needed


1.  Heat a heavy pan (cast iron is great) over medium high heat.  Swirl in a little olive oil and then fry cheese slices, about 2 minutes a side.  Remove from pan to a cutting board and cut into smaller pieces.

2.  Add a little more olive oil and then add all of the Swiss chard; sauté until wilted and all water is cooked out, then add beans and garlic and sauté one more minute.

3.  Season with salt, toss with parsley, lemon juice and reserved Haloumi cheese.