Halloumi with broad beans & artichokes

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olive magazine

2 ratings

Recipe by olive magazine

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1. Heat a little oil in a wide saucepan and fry the onion until just soft but not coloured. Add the other ingredients except the mint and halloumi, plus 2 tbsp water. Cover and simmer gently for 5 minutes. Stir in the mint.
2. Meanwhile grill or fry the halloumi slices until they are golden. Serve the broad beans hot or cold with the halloumi slices and crusty bread or some plain couscous.

Per serving

340 kcalories, protein 23.2g, carbohydrate 17.7g, fat 20.1 g, saturated fat 10g, fibre 10.5g, salt 2.4 g

Latest comments and suggestions

• AliceS

  03 June 2008

  AliceS rated and commented on this recipe

  

  I really like this recipe, although I usually jazz it up a little with some white wine instead of water and added spring veg such as courgettes (I used asparagus the other day which was gorgeous). The great thing about it is that you can use storecupboard ingredients: the halloumi keeps for ages vacuum-packed, the artichokes come from a jar and I use frozen veg, so it is a useful emergency veggie meal. I find it goes best with some buttered new potatoes.

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• Pipe-o

  26 July 2008

  Pipe-o rated and commented on this recipe

  

  Alice's idea of the white wine is fabulous, this is a lovely salad.

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Ingredients

• oil for frying
• ½, finely chopped onion
• 350g broad beans , podded weight (double-podded if you like and have time)
• 350g peas
• 4 small, cooked artichoke hearts in oil, quartered
• 1 lemon , juiced
• a handful of mint leaves
• 250g block of halloumi cheese , thickly sliced

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• oil for frying
• ½, finely chopped onion
• 350g broad beans , podded weight (double-podded if you like and have time)
• 350g peas
• 4 small, cooked artichoke hearts in oil, quartered
• 1 lemon , juiced
• a handful of mint leaves
• 250g block of halloumi cheese , thickly sliced

Per serving

340 kcalories, protein 23.2g, carbohydrate 17.7g, fat 20.1 g, saturated fat 10g, fibre 10.5g, salt 2.4 g

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