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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 8 minutes; Total time: 18 minutes. Ingredients:
2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
3 teaspoons chopped fresh oregano, divided |
4 1/2 teaspoons olive oil, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 (10-ounce) bag shelled frozen edamame or lima beans |
3/4 pound string beans |
1 cup grape tomatoes, halved |
1/4 cup pitted kalamata olives, halved |
2 multigrain pitas, halved horizontally |
3 ounces haloumi cheese (or ricotta salata), sliced into 4 pieces |
Directions:
1. In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.
2. Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.
3. Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.
4. Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.
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