This salad can be grilled successfully on the stovetop, but if you are planning to use the barbecue for another dish, use it for this recipe, too, and take advantage of the initial hot blast of heat to slightly char and seal the cheese.
Serves four
INGRIDIENTS
20 baby new potatoes, total weight about 300g/11oz
200g/7oz extra-fine green beans, shelled (about 225g/ 8oz shelled weight)
200g/7 oz halloumi cheese cut into 5mm/ ¼ in slices
1 garlic crushed to a paste with a large pinch of salt
90ml/6 tbsp olive oil
5ml/1 tbsp cider vinegar or white wine vinegar
15g/ ½ oz/ ½ cup fresh basil leaves shredded
45ml/3 tbsp chopped fresh savoury
2 spring onions (scallions),finely sliced
salt and ground black pepper
4 metal or wooden skewers
A few springs of fresh savoury, to garnish
- Divide the potatoes among the 4 skewers, and thread them on. Heat salted water in a pan large enough to take the skewers and,once boiling , add them. Boil for about 7 minutes, or until almost tender.
- Add the prepared green beans and cook for 3 minutes more. Tip in the broad (fava) beans and cook for just 2 further minutes.
- Drain all the vegetables in a large colander. Remove the potatoes, still on their skewers, and set to one side.
- Refresh the cooked broad beans under plenty cold running water. Pop each broad been out of its skin to reveal the bright green inner bean. If they do not pop up easily , they may not have been cooked long enough. Discard the outer shells. Place the beans in a bowl, cover and set aside.
- Place the halloumi and the potatoes in a wide dish. Whisk the garlic and oil together with a generous grinding of black pepper. Add to the dish and toss with the halloumi and potato skewers.
- Place the cheese and the potato skewers in a griddle over medium heat and cook for 2 minutes on each side.
- Add the cider vinegar to the oil and garlic remaining in the dish and whisk to mix. Toss in the beans, herbs and spring onions, with the cooked halloumi. Serve, with the potato skewers laid alongside.
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