Broad Bean, Pea & Haloumi Salad!
I planted so many broad beans this year that I decided I needed to learn some new recipes and hit Katie Marron (Miss Katie’s Crab Shack) up for some ideas. This is what she came back with, and after making it myself I can attest to its deliciousness.
2 cups fresh Broad Beans, remove outer pods and outer skin of beans – then quickly blanch. If the Broad Beans are less mature, don’t worry about removing the skin (I didn’t).
1 cup of fresh Peas.
1 small block of Haloumi, sliced 1/2 centimetre thick.
2 tbsp Olive Oil.
1/2 tbsp Red Wine Vinegar.
2 tbsp Pomegranate.
1/2 tbsp Pomegranate juice.
4 sprigs of Mint.
1 tsp dried Oregano.
Blanch Broad Beans.
Preheat non-stick frypan on medium heat . Fry Haloumi in a little oil for 1 minute on each side, or until golden . Sprinkle with Oregano.
Combine Haloumi, Broad Beans, Peas, Mint, Olive Oil, Vinegar, Pomegranate and Pomegranate juice.
Season with Salt and Pepper and serve the salad immediately in order to avoid Haloumi toughening.