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Home Dish Broad bean, halloumi + new potato salad

Broad bean, halloumi + new potato salad

Name: How to cook Broad bean, halloumi + new potato salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Malou Herkes

Broad bean, halloumi + new potato salad

A delicious salad to celebrate the season, using broad beans and salad leaves from my mum's garden.

Ingredient

Food ration :

3 servings

Cooking time :

40 mins

225 g

block halloumi

1/2

lemon, zest and juice

4 tbsp

extra virgin olive oil, plus extra for dressing

2 tsp

fresh thyme leaves

spring onions

large gherkin

500 g

new potatoes

200 g

broad beans, podded weight

large handfuls salad leaves

A few

sprigs of fresh mint

1 tsp

Dijon mustard

Cooking instructions

* Step 1

Slice the halloumi, about 1cm thick.

* Step 2

Place in a bowl with 4 tbsp olive oil, the lemon juice and zest, and thyme leaves. Leave to marinate for 20-30 mins.

* Step 3

Meanwhile, scrub the potatoes clean of any soil. No need to peel. Wash the salad leaves and spin dry.

* Step 4

Pod your broad beans if still in their jackets. Pierce the seam with your fingernail, then run your nail down the seam to open. Pick out the beans into a bowl.

* Step 5

Halve the new potatoes, quartering any larger ones so they're all about the same size.

* Step 6

Drain the vegetables and place in a large bowl.

* Step 7

Finely chop the spring onions and gherkin, and add to the bowl.

* Step 8

Now cook the halloumi. Don't throw away the oil marinade!

* Step 9

Flip them over and cook for another minute or so, until golden. Be careful as they can burn easily. Set aside off the heat.

* Step 10

Turn the halloumi marinade into a dressing by adding the mustard, season with salt and pepper. Taste it and add a dash of vinegar if it needs more acidity.

* Step 11

Add the salad leaves to the bowl, along with the dressing. Use clean hands to gently toss everything together so the leaves are well coated in the dressing.