Halloumi & pea salad
- Miriam Nice
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.15 ratingsRate
loading...
A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper
Gluten-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spiced flat breads
A star rating of 4.1 out of 5.27 ratings
Spinach rice
A star rating of 4.7 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
750g pack new potatoes
halved
-
200g frozen peas
-
250g pack halloumi
thickly sliced
-
juice 1 lemon
-
2 tbsp olive oil
-
small pack mint
chopped
-
75g pack pea shoots
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal448
- fat23g
- saturates11g
- carbs37g
- sugars4g
- fibre6g
- protein20g
- salt2g
Ad
Method
-
step 1
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.
-
step 2
In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
-
step 3
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.
Recipe from Good Food magazine, July 2015
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.15 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...