Lemony bean ragout with crispy fried haloumi
Ragout and stew
I believe the first incarnation of this recipe came from Gourmet magazine, but it tends to change a bit every time I make it, so I've claimed it as my own! I've served this in large portions as a vegetarian main course, and also as a starter. The ragout is great as a bruschetta topping, spooned over a slice of garlic-rubbed, grilled bread, and topped with the haloumi and a spritz of lemon. The bean ragout is open to endless revision as well. I've substituted asparagus for the green beans, lima beans (and even black eyed peas) for the fava beans, parsley, chives, and dill for the mint (although the mint does work best with the haloumi and lemon, I think).
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