1 h
preparation
Easy
4
Servings
Our method
- Cook the peas (according to pack cooking instructions) in lightly salted boiling water for 2 minutes, drain and refresh under cold water. Cook the beans in lightly salted boiling water for 3 minutes, then drain and refresh under cold water. If they are large, peel off the outer skin. Mix together the peas, beans and spring onions. Dry roast the pine nuts in a small frying pan over a medium heat for 3 minutes, stirring frequently until they are golden brown. Take care as they burn easily. Turn onto a plate to cool, then add to the pea mixture. Mix together all the ingredients for the dressing and set aside.
- Grease a baking sheet with olive oil and grill the halloumi for 2 minutes on each side until slightly browned. Arrange rocket on four plates or in a bowl and place a spoonful of the mixture on top of the rocket. Place halloumi on top and spoon the dressing over the salad. Season with black pepper and serve.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
150
g
shelled broad beans (frozen or fresh)
2
large handfuls rocket
2 x 250
g
halloumi cheese (each cut into 6 slices)
200
g
frozen peas
3
tablespoons
pine nuts
4
spring onions (trimmed and finely sliced)
Dressing:
5
tablespoons
olive oil
Juice of 1 lemon
1
teaspoon
caster sugar
1
clove
garlic (small, peeled and finely chopped)
sea salt and black pepper
1
tablespoon
of fresh mint (finely chopped)
1
mild red chilli (deseeded and finely chopped)
