Beetroot, broad bean & halloumi salad

A delicious, filling, early summer salad with contrasting textures and tastes.

Prep time: 20 - 25 mins

Serves 4

Ingredients

200g broad beans, podded (frozen broad beans are good also)

8 small beetroots, quartered

200g block of halloumi cheese

4 tbsp olive oil

4 tbsp cider vinegar

1 small red onion, finely chopped

2 garlic cloves, crushed

140g bag of fresh mixed salad leaves

Method

1. Boil the broad beans for 3-4 mins (a bit longer if large mature beans), then drain and refresh them in cold water. If the beans are tough mature ones, you may prefer to peel the skins off the beans with your fingers, but a fiddly job.

2. Combine 2 tablespoons of olive oil with the chopped onion, crushed garlic and rosemary. Tip in the beetroot quarters and stir gently. Cook in a covered bowl in the microwave for 10-15 mins until the beetroot is tender. Alternatively roast the beetroot mix in the oven for 30-40 mins. Leave to cool.

3. Cut the halloumi block into thick slices. Soak in water for 15 minutes if you prefer a softer texture. Then lay the slices in a roasting pan and cook under a hot grill until browned and crispy.

4. Make a dressing by combining the remaining olive oil with the vinegar. Then pour the dressing over the beetroot and beans and salad leaves, Toss gently to mix through.

5. Finally, scatter the roasted halloumi pieces on top of the salad and serve.