I found this Blistered Green Bean and Halloumi Salad with Lemon Dressing substantial enough to be a meal salad, admittedly with a generous portion of baguette, but think that the addition of a hardboiled egg or a deviled egg would work here if you wanted a bit more on your plate.
The joy of this salad stems from the contrasting textures of blistered still crunchy green beans and soft tomatoes as well as the tartness of the lemon dressing and squeaky saltiness of the Halloumi, making it more interesting than a salad of leafy greens, yet still quite healthy despite the hunk of cheese.
I have given rough quantities here since, for example, your idea of a portion of beans might be different than mine, or you may want more cheese on your plate than I added.
1 large handful of green beans, trimmed
1 handful of cherry tomatoes, halved
1/3 of a block of Halloumi, sliced lengthwise (more if you want a more substantial portion)
1 Tbsp olive oil
2 tsps lemon juice
1/2 tsp rice wine vinegar
Generous pinch of cumin
Generous pinch of cinnamon
Generous pinch of ground pink peppercorn
Splash of your favorite hot sauce
1 Tbsp julienned fresh mint
1 Tbsp of micro greens for garnish (optional)
Place a teaspoon of the oil in a large skillet over medium heat. As soon as it starts to shimmer, add the beans -- preferably in one layer -- and a tiny amount of salt and cook, shaking the pan from time to time to move the beans around, for seven minutes. Remove from the pan with tongs and set aside on the dish in which you are going to serve your salad.
Place the pan back over the heat without wiping it out, and add the Halloumi to the pan. Cook for two minutes on each side, over low heat, turning once.
While the Halloumi is cooking, halve your tomatoes, chop your mint and prepare your dressing by combining the remaining olive oil with the spices, vinegar, lemon juice and hot sauce. Check for seasoning.
Place the Halloumi on top of the beans, surround the salad with the halved tomatoes, drizzle everything with the lemon dressing and sprinkle with the mint. If using the micro greens toss them in whatever remains of the lemon dressing before adding to the dish.
Inspiration recipe, here.