Wednesday, October 12, 2011

broad bean and haloumi spring salad

It's been a while, I know. I wont bore you with the details ;)

We had about a million broad beans growing in our vegie patch.......ok, one million might be stretching it....but it was close!
What to make?, what to make? They can be a little fiddly the ol' broad bean but I think they are spectacular! Pod them the day before or whenever you have time. Boil them for about 5 minutes, cool slightly and then take the tough outer skins off. This part can be done a couple of hours before serving too - just keep them covered in the fridge.


approx 1kg broad beans (once podded you will need about 300 - 350g)
180g haloumi
basil leaves
mint leaves (optional)
toasted pine nuts (optional)
olive oil
sea salt and freshly grinded black pepper

how to make your broad bean and haloumi salad

Put some oil in a frying pan and place over a mid to high heat. Cut your haloumi into your desired shape. When oil is ready place your haloumi and brown for a minute or so, turn over and brown the other side. Take off the heat and add the broad beans that have had the tough outer skins taken off. Warm through. Add a handfull of torn basil leaves and 1 or 2 mint leaves if you have them.Add a good dash of sea salt and freshly grinded black pepper. Toss gently. Once plated add a little drizzle of extra virgin olive oil and some toasted pine nuts, if using.


maria xx


  1. I LOVE haloumi. Any dish with haloumi has to be a winner. And I'm a bit jealous of the big veggie patch, not that I have the green thumb to actually successfully grow plants...

    1. oh, the veggie patch has been a big fail this Winter, I'm affraid. This crazy weather has either stopped things from growing or rotted them before they matured. The only thing that's grown properly is parsley. Lots and lots of parsley pesto at the moment!