HomeFood & drinkRachel Green's Grilled Halloumi and Pea Salad

Rachel Green's Grilled Halloumi and Pea Salad

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Main course
Vegetarian
Easy:
Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 10 minutes
 
Ingredients (for 4 people) :

    - 200g frozen garden peas
    - 150g shelled broad beans (frozen or fresh)
    - 3 tbsps pine nuts
    - 2 x 250g Halloumi cheese, cut into 6 slices each
    - 4 spring onions, trimmed and finely sliced
    - 2 large handfuls rocket

    For the dressing:
    - 5 tbsps olive oil
    - Juice of 1 lemon
    - 1 tsp caster sugar
    - 1 small clove garlic, finely chopped
    - Sea salt and black pepper
    - 1 tbsp fresh mint, finely chopped
    - 1 mild red chilli, seeded and finely chopped

Method:

Cook the beans in lightly salted boiling water for 3 to 4 minutes, then drain and cool under cold water. If they are large, peel off the grey/green outer skin, and place in a bowl.

Cook the peas in lightly salted boiling water for about 2 to 3 minutes, drain and cool under a little cold water. Mix in with the broad beans and toss with the spring onions.

Dry roast the pine nuts in a small frying pan over a medium heat for 3 to 4 minutes, stirring frequently until they are nicely golden brown. Take care as they burn easily. Turn them onto a plate to cool. Add to the pea/bean mixture.

Make the dressing by mixing all the ingredients together, and set aside.

Grease a baking sheet with a little olive oil and grill the Halloumi for about two mins on each side until slightly browned, or fry in a small amount of olive oil.

Arrange the rocket on four plates or in a salad bowl and place on a spoonful of the pea, bean and pine nut mixture on top of the rocket. Place the halloumi on top and spoon the dressing over the salad.

Season with black pepper and serve.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This seasonal recipe was developed by TV chef Rachel Green as part of the Yes Peas! campaign.

User comments

 
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