Summer Salad of Bean, Zucchini and Halloumi Salad

Matte Black Bowls
by Matte Black Bowls
2 People
20 min

I can’t take credit for this recipe, since it is actually one my Mum made while I was growing up. It came about when she first starting growing her own vegetables, and so would have abundant amounts of a particular vegetable each season which we had to find interesting ways to use up. For example - broad beans and courgette season! Obviously this can be made from fresh or frozen broad beans and will be equally tasty. The salty melted halloumi pairs beautifully with the fresh and crunchy broad beans. It’s simple, fresh, seasonable eating at its very best - I hope you enjoy.

Summer Salad of Bean, Zucchini and Halloumi Salad
Recipe details
  • 2  People
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
  • 1 Courgette, thinly sliced
  • 1 block of Halloumi, sliced
  • 2 tbsp extra virgin olive oil
  • 125g frozen essential Waitrose Broad Beans 
  • 1 tsp honey 
  • 1 tbsp lemon juice 
  • 1 tbsp chopped fresh mint, chopped(optional) 
  • Salt and pepper 
Instructions
Cook the beans in boiling water for 2 minutes and then drain. 
Heat 1 tbsp oil in a non stick or griddle pan.  Add the courgette and fry until golden on both sides. 
In a Mixing Bowl, add the remaining oil with the lemon juice and honey and mix well. Add a couple grinds of salt and pepper. Add the courgette and broad beans and carefully mix together. 
Spoon the bean and courgette mix out across two bowls.
Fry the halloumi until golden and melted. Scatter across the bowls and serve immediately. 
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