Broad Bean, Pea and Artichoke Salad with Halloumi recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes

In this dish, broad beans, peas and artichokes are simmered with fried onion, lemon juice and olive oil, then topped with fried halloumi and some finely chopped mint. Yum! Serve with some crusty focaccia.


  • 350g fresh broad beans, podded, skins removed
  • 350g peas
  • 1 onion
  • 4 artichoke hearts packed in oil, drained
  • Juice of 1 lemon
  • 2 tbsp. white wine
  • 1 tbsp. olive oil
  • Small handful freshly chopped mint and parsley
  • 250g halloumi cheese, sliced
  • Oil
  • Salt and pepper


  1. Finely chop the onion. Quarter the artichoke hearts. Heat 1 tbsp. oil in a frying pan and add the onion. Fry for 5 minutes until soft but not brown, then add the broad beans, peas, artichoke hearts, lemon juice and wine. Season with salt and pepper, cover and simmer for 5 minutes or until the beans are tender. Stir in the chopped mint and parsley.

  2. Meanwhile, heat oil in a griddle pan. Fry halloumi slices in the pan for 1-2 minutes either side or until golden. Serve on top of the salad.

If you like, add extra veggies to the dish to pad it out - try courgettes or spinach. Recupe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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