halloumi salad with broad beans

Lindsey Bareham

This is a lovely mix of bright green broad beans, skinny green and yellow beans, with oakleaf lettuce and a lemony mayonnaise dressing. Draped around the edge of this pretty salad are slices of salty halloumi. Do try it.

serves 2, prep 30 min, cook 15 min

1kg broad beans
150g green beans or mix of green and yellow beans
1 small oakleaf lettuce
2 tbsp mayonnaise
1 lemon
1 tbsp olive oil
250g halloumi
1 tbsp vegetable oil

Pod the broad beans. Drop into a pan of boiling salted water. After a minute or so, when all the beans have surfaced, scoop into a colander. Spread out on a plate to cool. Top and tail the other beans and snap in half. Drop into the water and boil for 2 min. Drain. Separate the lettuce leaves — you may not need the whole lettuce — wash, spin-dry and arrange on a platter.

Make the dressing by placing the mayonnaise in a mixing bowl, slacken with a tablespoon of lemon juice and beat in the olive oil. Pinch the sides of the broad beans with your thumbnail against your index finger and squeeze out the green bean inside. Scatter both types of beans over the lettuce and spoon over the dressing. Slice the halloumi 6mm thick. Heat the vegetable oil in a frying pan and, when very hot, lay out the halloumi. Turn after a couple of minutes when crusty and golden. Cook for a further couple of minutes then edge round the salad. Add lemon wedges and serve.