2 cups fresh broadbeans, remove from pods and outer skin
1 small block of haloumi cheese, sliced ½ cm thick
½ red onion, sliced thinly
1 red capsicum, roasted and sliced 1cm thick
2 tablespoons olive oil
Juice from ½ a lemon
1 tablespoon oregano and sage, chopped finely
Salt and pepper to taste
Preheat a non-stick frypan on medium heat.
Fry haloumi in a little oil for 1 minute on each side, or until golden.
Combine broad beans, haloumi, and red capsicum on a serving plate.
Pour over oil and lemon juice.
Sprinkle with herbs and salt and pepper.
Serve the salad immediately as the haloumi can toughen when cooling.