Mexican cannellini bean salad with lime and haloumi

Ingredients

• ¼ cup lime juice
•  ¼ cup olive oil
•  1 garlic clove, minced
•  1 tsp Tabasco
•  2 x 400g cans cannellini beans, rinsed and drained
•  1 red capsicum, cut into ½ cm dice
•  1 yellow capsicum, cut into ½ cm dice
•  1 red onion, finely diced
•  1 avocado, cut into 1cm dice
•  ½ cup finely shredded coriander leaves
•  salt and black pepper, to season
•  100g haloumi

Method

1. Whisk the lime juice, olive oil, garlic and Tabasco in a large bowl.
2. Add the remaining ingredients except for the haloumi. Mix until well combined and season with salt and pepper to taste.
3. Using a microplane grater finely grate the haloumi into fluffy shreds to cover the top of the salad.