A delicious salad, perfect for late summer/early autumn. The beans and cheese make it a very nice main course salad. The recipe calls for cherry tomatoes, but I just quartered some tomatoes from my garden.
Pat the haloumi slices dry. Heat 1/2 tablespoon of the olive oil in a large frying pan over high heat. When hot, add the haloumi, in batches, and cook for 1 minute on each side or until lightly browned. Remove from the pan and set aside on a plate.
In a large bowl, mix together then beans, tomatoes, spinach and basil. Tear the haloumi into rough chunks over the salad.
Mix the remaining olive oil with the red wine vinegar, season to taste and pour over the salad.