Recipe of the week: Broad bean salad with grilled haloumi

I don't know about you, but I tend to be the kind of person who gets stuck on new favourite things. I'll listen to songs over and over again, wear the same pair of shoes to death and eat the "flavour of the day" for weeks on end.

And you'd think that by that time I can't stand the sight and sound of it, but that never tends to be the case. More often I simply move on to something else new & exciting.

So, indulge my current penchant for haloumi with this recipe (pretty picture, no?). Both the recipe and image are from Dennis Cotter's Cafe Paradiso Seasons.

Serves 4
4 slices day-old bread
7oz olive oil
Salt & pepper, to season
Juice & rind of 1 lemon
2 sprigs fresh lemon thyme
10oz broad beans, net weight
Small bunch wild garlic
8 1/2 oz haloumi
Some salad leaves

Crispbreads: Cut off crusts, brush with olive oil & seasons. Bake in a moderate 350 F oven until browned and crisp. Break into pieces about the size of the haloumi pieces.
Dressing: Blend the rest of the olive oil, lemon and thyme to a thick emulsion. If it separates it may need blending again before use.
Beans: Cook shelled broad beans in boiling water until tender. "Shock" them after cooking in cold water, until warm (not cold). Chop the wild garlic and add it to the beans.
Haloumi: Slice haloumi into rounds and then half each round on the diagonal. Brush with olive oil and place in a hot skillet, cooking on both sides until browned.

Gently mix everything together. Serve on a bed of salad leaves, such as arugula.
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