Step 1

Preheat a barbecue grill or chargrill on medium-high. Cook the beans in a medium saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain. Refresh under cold water. Place in a large bowl with the spinach leaves and tomato wedges.

Step 2

Combine the oil, lemon juice, dill, shallots and garlic in a jug. Taste and season with salt and pepper.

Step 3

Cook the salmon on the grill for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Cook haloumi on grill for 30 seconds each side or until brown and heated through. Add to bean mixture.

Step 4

Drizzle dill dressing over the green bean salad. Gently toss to combine.

Step 5

Divide the green bean salad between large serving plates. Top with the salmon and serve immediately.