150g shelled broad beans (frozen or fresh)
200g frozen garden peas
4 spring onions trimmed and finely sliced
3 tbsp pine nuts
Olive oil to grease
2 x 250g Halloumi cheese cut into 6 slices each
2 large handfuls of Rocket
5 tbs olive oil
Juice of 1 lemon
1 tsp caster sugar
1 small clove garlic, finely chopped
Sea salt and black pepper
1 tbsp of fresh mint, finely chopped
1 mild red chilli seeded and finely chopped
Cook the beans in lightly salted boiling water for three to four minutes then drain and cool under cold water. If they are large peel off the grey/green outer skin, and place in a bowl. Cook the peas in lightly salted boiling water for about two to three mins, drain and cool under a little cold water. Mix the peas in with the broad beans and toss with the spring onions. Dry roast the pine nuts in a small frying pan over a medium heat for three to four mins, stirring frequently until they are nicely golden brown. Take care as they burn easily. Turn them onto a plate to cool. Add to the pea/bean mixture.
Make the dressing by mixing all the ingredients together and set aside.
Grease a baking sheet with a little olive oil and grill the Halloumi for about two mins on each side until slightly browned. Arrange the rocket on four plates or in a salad bowl and place on a spoonful of the pea, bean and pine nut mixture on top of the rocket. Place the halloumi on top and spoon the dressing over the salad. Season with black pepper and serve.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)