Halloumi with broad beans & artichokes

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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• nikkinoodle

  07 July 2010

  nikkinoodle rated and commented on this recipe

  

  Gorgeous recipe, perfect combination, salty cheese, sweet peas, refereshing mint and lemon. Only critism would be that Haloumi was a bit too salty for our taste (myself and OH) but that is purely on a personal level hence five star rating. Used fresh peas and broad beans, definetly a summer dish that I will have in my repotoire. Will keep an eye out to see if anyone has success using a less salty cheese but will be a challenge finding a cheese that heats so well.

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• KazJones

  22 June 2011

  KazJones rated and commented on this recipe

  

  This is a fantastic recipe - far more flavour than just reading the list of ingredients would suggest. Halloumi is a bit on the salty side so don't add any extra salt. We eat it with lovely crusty french bread rolls with unsalted butter, and that's absolutely filling enough. Lovely recipe.

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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 10.0g, fibre 10.5g, salt 2.4 g

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