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Broad bean and quinoa pilaff with chargrilled halloumi

  • 4.75 Star
    rating
  • Timer Prep 20 min
    Cook 30 min
  • Chart 680.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut the halloumi into 12 slices. Remove and retain the leaves from the fresh mint. Remove and retain the leaves from the fresh flat-leaf parsley. Shell the broad beans in pods. Crush the garlic cloves. Slice the onions. Zest and juice half of the lemons, and cut the remainder into wedges.

Method

  1. 1 Cook the broad beans in boiling salted water for 3-4 minutes; drain and refresh under cold running water.
  2. 2 Slip the grey skins off the beans and discard.
  3. 3 Finely chop half the parsley and mint, then put in a shallow dish with the halloumi, lemon zest and juice, half the oil and freshly ground black pepper.
  4. 4 Heat the remaining oil in a medium frying pan. Add the onion and cook over a gentle heat for 5-6 minutes until golden, stirring occasionally.
  5. 5 Stir in the garlic and paprika and cook for another 1 minute.
  6. 6 Add the broad beans and quinoa and warm through gently.
  7. 7 Stir in the remaining herbs and set aside.
  8. 8 Heat a large griddle pan until hot. Cook the halloumi slices for 2 minutes on each side.
  9. 9 Divide the broad beans and quinoa mix among serving plates, top with the halloumi and serve with lemon wedges.

4 Reviews

  • Theresa

    Very easy to make delicious.

  • Jacki

    Very tasty,very easy,very quick.

  • Natasha

    Full of flavour and easy to cook.

  • Jude

    I used soya beans instead of broad beans. Really delicious and full of flavour.

  • Average per serving
  • Calories 680.0kCal
  • Fat39.4g
  • Saturated18.7g
  • Salt3.85g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg