This salad is big on flavour and can either go on the side of the short-rib tacos or you can use it as a filling.
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
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.
Serve with Adam Liaw's stout-braised short rib tacos.