Halloumi & pea salad

Halloumi & pea salad

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(5 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal448
  • fat23g
  • saturates11g
  • carbs37g
  • sugars4g
  • fibre6g
  • protein20g
  • salt2g
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Ingredients

  • 750g pack new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g frozen peas
  • 250g pack halloumi, thickly sliced
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 75g pack pea shoots

Method

  1. Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.

  2. In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.

  3. Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.

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Comments, questions and tips

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Minoo's picture
Minoo
30th Jul, 2016
2.55
This was ok but a bit stodgier than I had hoped.
kelvinder
6th Sep, 2015
5.05
I used lambs lettuce and spinach as there were no pea shots in tesco and made if a bit more leafy, which was nice, very nice summer salad.
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Jenny Barnett
11th Aug, 2016
5.05
I added tender stemmed broccoli and chestnut mushrooms sautéed in olive oil and garlic instead of pea shoots and it was easy and delicious!