Sizzling Halloumi Cheese With Fava Beans And Mint Recipes

Steps:

• Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
• Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

Steps:

• Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
• While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
• Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

Steps:

• If using fresh fava beans, blanch beans in medium saucepan of boiling salted water 2 minutes; transfer to bowl of ice water. Peel beans. If using fresh peas, blanch in same saucepan of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer peas to ice water; cool. Drain peas.
• Place fava beans, peas, olive oil, 2 tablespoons mint leaves, and lemon peel in large skillet. Cook over medium heat until warmed through, stirring often, about 3 minutes. Season with salt and pepper. Divide vegetable mixture among 6 plates.
• Heat large nonstick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute per side. Arrange 3 cheese slices atop vegetables on each plate. Drizzle with lemon juice, top with peperoncini, garnish with lemon wedges and mint sprigs, and serve immediately.