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 Cook the broad beans in boiling salted water for 3-4 minutes; drain and refresh under cold running water.
- 2 Slip the grey skins off the beans and discard.
- 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 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 Stir in the garlic and paprika and cook for another 1 minute.
- 6 Add the broad beans and quinoa and warm through gently.
- 7 Stir in the remaining herbs and set aside.
- 8 Heat a large griddle pan until hot. Cook the halloumi slices for 2 minutes on each side.
- 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.
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Jacki
Very tasty,very easy,very quick.
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Natasha
Full of flavour and easy to cook.
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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