Halloumi Pea Salad Food

HALLOUMI & PEA SALAD

Steps:

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

HALLOUMI AND PEAR SALAD

Steps:

• Shred rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on a flat surface, so for presentation, use a plate rather than a bowl).
• Halve cherry tomatoes, arrange on top of salad.
• Mix olive oil and balsamic vinegar, drizzle on top of the salad. Season with salt and pepper, if you prefer.
• Peel pear(s) and cut into small cubes. Heat butter in a pan and cook pear cubes until warm and soft. Let cool a little and pour on top of the salad.
• Slice halloumi cheese (soak in cold water first for 5-20 minutes if you want to reduce the saltiness). Heat butter in a pan and fry the slices until browned on both sides; arrange on top of the salad.
• Serve immediately while the cheese is still warm.

PEA & HALLOUMI FRITTERS

Steps:

• Boil the peas for 2 minutes and drain.
• Puree half of them in a food processor.
• Sift together the dry ingredients, then stir in the beaten eggs, milk, and pureed peas. Fold in the whole peas, halloumi & mint. Season to taste.
• Heat some olive oil in a large frying pan over medium high heat.
• Drop the batter by ladlefuls into the pan. Fry for 2-3 minutes on each side until golden.

WARM HALLOUMI, CHICKPEA & LIME SALAD

Steps:

• Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
• Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
• Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

PEA AND HALLOUMI FRITTERS

Steps:

• Boil peas for a couple of minutes, then drain, refresh under cold water and drain again.
• Puree half the peas until smooth.
• Whisk the milk, eggs, flours, baking powder and pureed peas in a bowl, then add the rest of the peas, haloumi, mint and salt and pepper.
• Heat oil in a large frypan over med-hi heat and add tablespoons full of mixture, pressing down slightly to flatten.
• Fry in batches til brown on both sides and drain on paper towel.
• Serve with roasted tomatoes, fresh mint leaves and lemon wedges.