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Itamar Srulovich & Sarit Packer

Grape and Bean Salad with Fried Manouri Cheese

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Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 700 g/1lb 9oz jar of cooked white beans
  • 2 tbsp olive oil
  • 1 red onion peeled, halved and cut into thin wedges (about 120–130g/4–4½oz)
  • 250 g/9oz grapes washed (halved if they are large)
  • 1 tsp flaky sea salt kosher salt, plus more to finish
  • 1 tsp chilli flakes ideally pul biber or Aleppo, or a pinch of regular ones, plus more to finish
  • 3 tbsp sherry vinegar
  • 170 g/6oz round manouri cheese cut into chunks (or use sliced halloumi)
  • a few sprigs of fresh mint leaves picked and roughly chopped (about 10g/¼oz)
  • 2 heads of chicory red endive, leaves broken off the stem

Method
 

  1. Empty the beans into a colander, rinse with plenty of hot water, drain and transfer to a large mixing bowl.
  2. Heat the olive oil in a frying pan on a high heat, add the onion wedges and fry for about 2
  3. minutes until they just start to soften. Add the grapes, the salt and chilli flakes and toss together.
  4. Cook for about 1 minute, then add the vinegar to the pan and bring to the boil. Remove from the
  5. heat and pour the contents over the beans. Stir well to coat.
  6. Return the frying pan to the heat and add the cheese chunks, frying for about 2 minutes on each side until golden and warm.
  7. Add the chopped mint and chicory to the beans, toss to combine, then divide between fourserving plates. Top each with a quarter of the fried manouri and a sprinkle of chilli flakes and sea salt.
  8. Serve warm.

Notes

From Honey & Co. Daily by Itamar Srulovich and Sarit Packer (Quadrille, May 2026)