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Pan-fried halloumi salad with peas and pancetta

The classic combination of pea and mint works perfectly in this fresh salad starter.

  • Timer Prep 15 min
    Cook 10 min
  • Chart 447.0 cal/
  • Chef hat Easy


Juice the lemons. Finely chop the garlic cloves. Finely chop the fresh mint.


  1. 1 Cook the peas in boiling salted water for 1 minute.
  2. 2 Drain and refresh under cold running water; set aside.
  3. 3 Heat a non-stick frying pan over a medium heat and add the pancetta. Cook for 2-3 minutes, remove with a slotted spoon and drain on kitchen towel.
  4. 4 Lay half the halloumi slices in the pan, pour over ⅛ of the olive oil, sprinkle over half the oregano and half the garlic and cook for 2-3 minutes each side, then repeat. Transfer to a warm plate.
  5. 5 Whisk the mint, lemon juice and remaining oil, and season with pepper.
  6. 6 Arrange the halloumi and leaves on a plate and scatter over the peas and pancetta.
  7. 7 Drizzle with dressing and serve.
  • Average per serving
  • Calories 447.0kCal
  • Fat39.1g
  • Saturated16.6g
  • Salt2.55g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg