for 4 servings
- 1 Radicchio
- 4 cups String bean
- 5 mild, red Chile peppers
- 8 Anchovy (in oil)
- 10 Sage leaf
- 4 tablespoons olive oil
- freshly ground Black pepper
- 1 lemon (juice)
- 3 cups Halloumi cheese (goat cheese from Cyprus)
- 2 tablespoons toasted breadcrumbs
Divide the radicchio into leaves, then wash and drain well. Clean and trim the beans. Blanch in boiling, salted water for about 10 - 12 minutes until al dente. Drain, place immediately into cold water and then leave to drain.
Wash the chili peppers, cut in half lengthways and remove the seeds. Cut into rings. Drain the anchovies on a paper towel.
Mix all the ingredients for the salad together with the lemon juice and olive oil. Season with salt and pepper.
Cut the halloumi cheese into slices and place under the broiler until golden brown on both sides. Arrange the salad onto plates, place a few slices of halloumi cheese on the top and sprinkle over the breadcrumbs.