Broad beans were a much maligned veg in my house until we had this salad with Tarragon Chicken pieces.
If you can get your hands on some really good halloumi the saltiness combined with the garlicky beans is a winner.
I use frozen beans, they are so handy loitering in the freezer. I don’t dress the salad as we have juicy chicken with it but a simple vinaigrette would work well.
500g frozen broad beans
2 cloves garlic, finely sliced
30mls olive oil
200g haloumi, drained and dried, sliced 3-5mm thick
250g mixed salad leaves or rocket
Take the broad beans and blanch for 30seconds, cool under a running tap.
Take each bean and peel off the outer skin, set aside and repeat.
Heat the oil in a large frying pan over a medium heat, add the garlic and once fragrant add the beans and fry quickly.
Set aside and add the haloumi slices to the pan, fry until golden.
In your serving bowl, lay the mixed leaves on the base, top with the warm broad beans and add the haloumi slices.