shelled broad beans (frozen or fresh)
large handfuls rocket
2 x 250
halloumi cheese (each cut into 6 slices)
spring onions (trimmed and finely sliced)
Juice of 1 lemon
garlic (small, peeled and finely chopped)
sea salt and black pepper
of fresh mint (finely chopped)
mild red chilli (deseeded and finely chopped)
- Cook the peas in lightly salted boiling water for 2 minutes, drain and refresh under cold water. Cook the beans in lightly salted boiling water for 3 minutes, then drain and refresh under cold water. If they are large, peel off the outer skin. Mix together the peas, beans and spring onions. Dry roast the pine nuts in a small frying pan over a medium heat for 3 minutes, stirring frequently until they are golden brown. Take care as they burn easily. Turn onto a plate to cool, then add to the pea mixture. Mix together all the ingredients for the dressing and set aside.
- Grease a baking sheet with olive oil and grill the halloumi for 2 minutes on each side until slightly browned. Arrange rocket on four plates or in a bowl and place a spoonful of the mixture on top of the rocket. Place halloumi on top and spoon the dressing over the salad. Season with black pepper and serve.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.