Family friendly

Green panzanella with haloumi

Name: Green panzanella with haloumi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 350g podded fresh broad beans; 150g sugar snap peas; 150g snow peas, trimmed; 4 slices seeded sourdough, crusts removed, cut into 2.5cm cubes; 1/2 cup (125ml) extra virgin olive oil; 2 tbs white balsamic vinegar or white wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, finely chopped; 4 spring onions, shredded; 1 bunch watercress, sprigs picked; 2 tbs fresh chives, finely chopped; 2 tbs fresh mint leaves, finely chopped; 200g haloumi, thickly sliced

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This gorgeous salad is a perfect combinations of fresh seasonal greens, haloumi and sourdough bread - perfect for alfresco dining.

350g podded fresh broad beans
150g sugar snap peas
150g snow peas, trimmed
4 slices seeded sourdough, crusts removed, cut into 2.5cm cubes
1/2 cup (125ml) extra virgin olive oil
2 tbs white balsamic vinegar or white wine vinegar
1 tsp Dijon mustard
1 garlic clove, finely chopped
4 spring onions, shredded
1 bunch watercress, sprigs picked
2 tbs fresh chives, finely chopped
2 tbs fresh mint leaves, finely chopped
200g haloumi, thickly sliced

Method

1.

Blanch the broad beans in boiling salted water for 2 minutes or until tender. Drain and refresh under cold running water, then remove tough outer skins. Blanch sugar snaps and snow peas for 1 minute. Drain and refresh. Set aside.
2.

Preheat oven to 180C. Place bread on a baking tray, toss with 2 tbs olive oil, then bake for 6-8 minutes until golden. Cool.
3.

Whisk together balsamic, mustard, garlic and 2 tbs olive oil. Set aside.
4.

Combine broad beans, sugar snaps, snow peas, spring onion, watercress and herbs in a large serving bowl.
5.

Heat remaining 2 tbs oil in a frypan over medium-high heat. Pat haloumi dry with paper towel, then cook for 1 1/2 minutes or until golden, then turn and cook for a further 1 minute. Add to salad with bread and dressing, toss to combine, then serve.