Minted broad beans with fried halloumi

A great summer salad – light and easy to make.

broad bean halloumi saladServes four.

  • 350-450 g shelled young broad beans
  • 4 plum tomatoes, finely chopped
  • 4 spring onions, finely chopped
  • Handful of small mint leaves (Moroccan mint is ideal)
  • Juice of 1 lemon
  • 6-8 tbsp olive oil
  • Salt and pepper
  • 250 g halloumi cheese
  • 2 tbsp vegetable oil

  1. Cook the beans for 3-4 mins until tender then drain. If using larger beans with tough skins, refresh in cold water then peel outer skins off.
  2. Cut the halloumi into slices or chunks and fry in the vegetable oil until lightly coloured.
  3. Mix the broad beans with the tomatoes, spring onions, mint leaves, lemon juice and season.
  4. Mix in the olive oil then arrange in a bowl and scatter the halloumi on the top.

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