Grilled halloumi and broad beans recipe

A stellar veggie salad, this grilled halloumi with peas, pine nuts and broad beans recipe delivers on the nutrition front. Packed with skin-saving vitamin A, mood-boosting B complex vitamins, disease-fighting vitamin C, and fortifying calcium, magnesium, potassium and iron.

Ingredients

(serves 4; calories 456; 43g protein; 17g carbohydrates; 25g fat; 11g saturated fat; 4g fibre; 3g sugars; 0.27g sodium)

150g shelled broad beans (frozen or fresh)

200g frozen garden peas

4 spring onions trimmed and finely sliced

3tbsp pine nuts

Olive oil to grease

2 x 250g halloumi cheese cut into 6 slices each

2 large handfuls of rocket

Black pepper

For the dressing:

5tbsp olive oil

Juice of 1 lemon

1tsp caster sugar

1 small clove garlic, finely chopped

Sea salt and black pepper

1tbsp of fresh mint, finely chopped

1 mild red chilli seeded and finely chopped

Method

Cook the beans in lightly salted boiling water for three to four 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 two to three mins, drain and cool under a little cold water.

Mix the peas 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 three to four mins, 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. 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 courtesy of the Yes Peas! campaign peas.org