Halloumi with broad beans & artichokes

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olive magazine

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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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• jvcg

  16 June 2009

  jvcg rated and commented on this recipe

  

  This is a really lovely, quick recipe - perfect for a mid-week supper. As AliceS points out - it can be whipped up from store cupboard/ freezer ingredients. Adding extra veg was also a great suggestions - I used fresh broad beans and tinned artichokes alongside the peas. I wish I'd had some courgettes. The wine was also a great idea. I would say that this certainly wouldn't have fed four in our house - we polished it off quite happily (ok, not quite the whole block of cheese but almost) between the two of us.

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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

Preparation 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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