Broad Bean & Halloumi Salata
My broad bean plants had to make way for the new glasshouse so I picked up a large bunch at the Farmers market. However, if you do have broad beans in the garden make sure to harvest them early while the pods are about 10cm long and still have a matt-textured skin. Once they are larger and shiny the skins will be tougher and best slipped off before eating. I haven't added exact quantities for some of the ingredients, taste and adjust to suit your palette, let the simple flavours shine!
Ingredients
- approx. 500g broad beans
- 100 g halloumi - I used goat milk Halloumi from Cranky Goat
- handful chopped mint leaves
- sea salt and cracked pepper
- lemon juice
- extra virgin olive oil
Instructions
- Remove the beans from the pods. Blanch in a pot of rapidly boiling water until the skins burst, about 2 minutes (depends how large the beans are). Refresh in cold water and drain thoroughly.
- Slice the halloumi into 5mm strips and grill in heavy-based saucepan until golden on both sides. Chop into cubes. Toss the broad beans, halloumi and chopped mint together. Season well and dress with lemon juice and olive oil. Eat immediately.