Broad bean, halloumi + new potato salad

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Broad bean, halloumi + new potato salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Broad bean, halloumi + new potato salad is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. Broad bean, halloumi + new potato salad is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Broad bean, halloumi + new potato salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Broad bean, halloumi + new potato salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Broad bean, halloumi + new potato salad is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Broad bean, halloumi + new potato salad estimated approx 40 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Broad bean, halloumi + new potato salad using 12 ingredients and 12 steps. Here is how you can achieve it.

A delicious salad to celebrate the season, using broad beans and salad leaves from my mum's garden.

Ingredients and spices that need to be Prepare to make Broad bean, halloumi + new potato salad:

1. 225 g block halloumi
2. 1/2 lemon, zest and juice
3. 4 tbsp extra virgin olive oil, plus extra for dressing
4. 2 tsp fresh thyme leaves
5. 2 spring onions
6. 1 large gherkin
7. 500 g new potatoes
8. 200 g broad beans, podded weight
9. 2 large handfuls salad leaves
10. A few sprigs of fresh mint
11. 1 tsp Dijon mustard
12. Cider or white wine vinegar

Steps to make to make Broad bean, halloumi + new potato salad

1. Slice the halloumi, about 1cm thick.
2. Place in a bowl with 4 tbsp olive oil, the lemon juice and zest, and thyme leaves. Leave to marinate for 20-30 mins.
3. Meanwhile, scrub the potatoes clean of any soil. No need to peel. Wash the salad leaves and spin dry.
4. Pod your broad beans if still in their jackets. Pierce the seam with your fingernail, then run your nail down the seam to open. Pick out the beans into a bowl.
5. Halve the new potatoes, quartering any larger ones so they're all about the same size.
   
   Boil until tender (about 12-15 mins), adding the broad beans for the final 3 mins.
6. Drain the vegetables and place in a large bowl.
7. Finely chop the spring onions and gherkin, and add to the bowl.
8. Now cook the halloumi. Don't throw away the oil marinade!
   
   Heat a frying pan over a medium-high heat. Once hot, add the halloumi (no need for oil) and cook for 2 mins or until golden underneath.
9. Flip them over and cook for another minute or so, until golden. Be careful as they can burn easily. Set aside off the heat.
10. Turn the halloumi marinade into a dressing by adding the mustard, season with salt and pepper. Taste it and add a dash of vinegar if it needs more acidity.
11. Add the salad leaves to the bowl, along with the dressing. Use clean hands to gently toss everything together so the leaves are well coated in the dressing.
12. Pile onto plates, arrange the halloumi on top and serve!

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