Broad bean fattoush with grilled haloumi
Frozen broad beans
150 g, (1 cup)
Wholemeal pita bread
2 regular, (2 x 68g)
180 g, cut into 12x1cm thick slices
350 g, medley variety, chopped
1 medium, chopped
Fresh flat-leaf parsley
1 tsp, to sprinkle
- Cook frozen broad beans following packet instructions. Refresh under cold water. Drain. Peel and discard skins.
- Meanwhile, preheat a chargrill or barbecue over high heat. Cook pita breads for 1 minute on each side or until lightly charred. Set aside.
- Cut haloumi into slices. Chargrill for 1 minute on each side or until golden.
- Combine broad beans tomatoes, cucumber and parsley leaves in a bowl. Season. Break pita into large pieces. Add to salad and combine. Divide among serving plates. Sprinkle with sumac and drizzle with pomegranate molasses. Top with haloumi.