Broad Bean and Chick Pea Salad with Halloumi


1 tin chick peas – drained
The same amount of broad beans fresh or frozen
1 small red onion (or 3 salad onions) – very finely diced
2 cloves garlic – finely chopped or grated
1½ teaspoons ground cumin
1 teaspoon paprika
100ml or so of olive oil
splash of soy sauce
juice from ½ lemon
splash of tabasco or finely chopped fresh red chili – or both
handful of chopped coriander
handful of chopped parsley
1 packet of Halloumi cheese
A few lettuce leaves – anything will do
A handful of Rocket, Pea Tops, Lamb’s Lettuce or Watercress
1-2 tomatoes cut into wedges
Pitta or other flat bread such as Lavash or Barbary naan

Cook the broad beans in boiling water for 3-4 minutes till just tender. Drain and rinse under cold water to stop them from overcooking. Take a large bowl and mix everything down to and including the tabasco together gently and leave for 20 minutes to marinade. Now stir in herbs.

Heat the grill or a frying pan. If grilling, brush the halloumi slices with a little oil. If frying heat oil in the pan. Cook the Halloumi until browned.

Place a few salad leaves on a large plate, then poil the bean salad on top of the leaves. Cut the warmed pitta bread into wedges and place decoratively around the edge of the plate, then finally top off the plate with one or two slices of the cooked Halloumi.


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