Step 1

Place eschalot, vinegar, oil and sugar in a small bowl and season to taste. Whisk to combine, then set aside.

Step 2

Place canned butter beans in a large bowl. Cook green beans and fresh butter beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and add to bowl with canned beans while hot.

Step 3

Heat a non-stick frypan over high heat, brush haloumi with a little oil, then sear in the pan for 1 minute on each side until golden brown.

Step 4

Place beans on 4 plates, top with 2 haloumi slices and drizzle with dressing.