Broad bean, pea, halloumi, sundried tomato and bacon salad

Pea salasWhen I’m stressed I cook. I swear if you haven’t got a meat cleaver, buy one. It releases all sorts of tension you never even knew existed. Last night, at the end of an extremely long and hard day, I turned out the contents of my fridge and chopped, fried and boiled for 30 minutes. After a glass of wine (okay maybe a couple), and a plate of deliciousness in front of me, I felt distinctly better.

Makes about 3 packed lunches


  • 1/2 a bag of petit pois
  • 1/2 a bag of broad beans
  • 1/2 tblsp olive oil
  • 1 red onion, finely chopped
  • 2 large cloves garlic, finely chopped
  •  1 pack of smoked bacon, sliced into small pieces
  • 1 pack of halloumi, sliced into cubes
  • 6 large sundried tomatoes, chopped
  • Handful of basil, shredded


  1. Cook your peas. Once cooked place in a bowl of iced water.
  2. Cook the broad beans. Once cooked place in the bowl of water with the peas. When cool, remove the outer layer of the broad beans so you’re left with the lovely bright green flesh.
  3. Heat the olive oil in a frying pan. Fry your onion and garlic until soft. Add the bacon. Cook until crispy. Tip the contents into a large serving bowl.
  4. Place the frying pan back on the heat and fry off the halloumi until golden brown.
  5. Transfer the peas, halloumi,  sundried tomatoes and basil to the bowl with the bacon and onion.
  6. Mix and serve.

Directions for use: Embrace the inner stress and turn it into cooking creativity!



One thought on “Broad bean, pea, halloumi, sundried tomato and bacon salad

  1. Have prepared this for supper tonight, looks delicious!! Understood halloumi to be the same as feta (which it isn’t!) so am making this with a cows milk version of feta – Alpetina – it still looks yummy, thanks Clauds!


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