Warm Spring Salad

This easy sea­son­al sal­ad is quick to make and the com­bi­na­tion of but­tery Jer­sey Roy­als with the fried hal­lou­mi and ten­der broad beans is deli­cious. Serves: 4 Takes: about 10 min­utes to make + 10 min­utes to cook

Shopping List

  • 500g Jersey Royal potatoes
  • 750g broad beans (weight in pods)
  • 160g The Co–operative halloumi cheese
  • 2 tbsp (approx) plain flour
  • 2 tbsp The Co–operative olive oil
  • 100g watercress
  • 3 tsp lemon juice or red wine vinegar or balsamic vinegar

Serves : 1

Difficulty : easy


1. Halve the Jersey Royals and boil for 10 minutes until tender then drain.

Meanwhile, pop the broad beans out of their pods, drop them into a pan of boiling water and cook for 3 minutes. Drain and put the beans straight into cold water. Once cool it should be easy to pop them out of their outer skins, to reveal the vibrant green beans.

2. Cut the halloumi into thin slices. Put the flour into a bowl with some freshly ground black pepper and dip the halloumi into the flour to coat. Heat 1 tbsp of the oil in a pan and fry the halloumi for 2-3 minutes on each side or until golden.

3. Scatter the watercress and broad beans between 4 bowls, top with the potatoes and halloumi and drizzle with the remaining olive oil and lemon juice or vinegar.