If you need an introduction to the delights of broad beans, this warm summer salad will do it.
This is the very first dish we make when the young beans are ready to pick, like a starter flag for summer.
This salad takes a grand total of 15 mins to make, and yet is bursting with summer flavours: bitter-sweet beans, creamy cheese, juicy tomatoes, and refreshing mint.
Serves 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
- 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.
- Cut the halloumi into slices or chunks and fry in the vegetable oil until lightly coloured.
- Mix the broad beans with the tomatoes, spring onions, mint leaves, lemon juice and season.
- Mix in the olive oil then arrange in a bowl and scatter the halloumi on the top.
