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

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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

Ready in 30 mins

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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