Speedy Creamy Broad Bean & Pea Salad With Halloumi ~ Mint.
1. Rip the bag of broad beans that have been in the freezer for a year off the back of the draw and smash them on the ground to break about half an empty ice cream container loose. Put them in a pan with some water and boil them for a bit.
Released frozen broad beans.
2. While the beans are boiling, half fill the ice cream container with frozen peas and drain off any liquid when they defrost. Add the drained boiled beans to the peas, mix in two big teaspoons of mint sauce from a jar and leave to cool. When cool, mix in some Greek yoghurt and chill in the fridge.
Mint sauce.
3. When you’re ready for your dinner, slice some halloumi off the block and fry it in the pan you did an egg in a few days ago. While the cheese is turning tanned and chewy, open a bag of salad and put the leaves on a glamorous plate, cross and slice some cucumber on top, add scissor snips of spring onions, some sliced pickled beetroot, then pile on the minty creamy beany peay thingy.
Beans and basics.
4. Turn your halloumi till it’s cheesy gold, then drop it on top. Sprinkle some lemon juice or balsamic vinegar on the leaves and eat.
Dinner’s done.
Ingredients:
Salad leaves, Cucumber, Spring onions, Beetroot, Halloumi, Broad beans, Peas, Mint sauce, Greek yoghurt
