As Mr B is off ‘out and about’ this week (again), I’ve been struggling to muster any kind of enthusiasm for cooking – I hate cooking for one! – but completely forgot to cancel/reduce my Abel & Cole order so have masses of veg that I need to eat all by myself…a large box designed to feed 4 for a week will not beat me!
So, with this in mind, I came up with/stole/borrowed a few ideas from around the web and came up with the most delicious salad I’ve had in a long time…anything with halloumi is a winner for me anyway!
I sort of used this recipe but also sort of didn’t…quantities of each ingredient are completely up to you based on your greed/number of people etc.
Halloumi, broad bean and mushroom salad recipe
- Pod the broad beans, blanch them in boiling water (basically till they float to the top – about 2 mins).
- Rinse with cold water and then ‘pod’ again so the tough outer skins are taken off.
- Chop up some mushrooms roughly (I have no idea what variety I had but something sort of shitake like) and fry in a pan with a little oil.
- Once the mushrooms have started to shrink add the podded, podded broad beans and lots of salt and pepper.
- Fry till they all the beans look a little golden (about 3 mins).
- Meanwhile prepare your salad, I just had some lettuce from the box (not a clue what type!), cucumber and tomato.
- Slice your halloumi up.
- Remove the beans and mushrooms from the pan and add the halloumi to the pan.
- Fry the halloumi till it’s golden on all sides – keep turning and don’t be tempted to add oil as it really doesn’t need it. Should be about 3 mins.
- Meanwhile make your salad dressing – I just guestimated and added a little virgin olive oil, some balsamic, some Dijon mustard and some agave syrup to a jam jar, seasoned and then shook to combine but you can get more fancy and make something from a recipe obviously.
- Once the halloumi is cooked, add the mushrooms and beans back to the pan, stir to combine and put on top of the prepared salad.
- Drizzle with your salad dressing – et voila! I served mine with olive oil and rosemary bread, courtesy of the Co-op…
It’s also very nice cold for lunch the next day, not that that is what I am scoffing whilst writing this…ooops, bean in the keyboard
- Broad Bean Brushchetta (tastetravel.org)
- Broad Beans and Herb Salad (iamdelicious.typepad.com)
- Recipes: Baby broad beans with ham and sherry vinegar (dailyrecord.co.uk)