Monday, 9 July 2012

Peas & Cheese

This was a very simple dish and quick to make, but I really liked the combination of the halloumi and the peas. You can serve them as-is, like a little tapas dish, or you could serve them over toast, rice or pasta. Halloumi is hard to find around here, so when I found some I was excited. I have to say though, mine didn't hold together very well. Ho hum, still delicious.

Snap peas are slowing down, but hopefully there are still some around. This years fresh garlic is just starting to be available; it's really snappy and delicious right now.

4 servings
20 minutes prep time

1 quart (4 cups) snap peas
1 or 2 cloves of garlic
125 grams (4 ounces) halloumi cheese

1 teaspoon mild vegetable oil
freshly ground black pepper to taste

Wash and trim the snap peas. Peel and mince the garlic. Cut the halloumi cheese into pieces roughly the same size as the peas. Blanch the peas briefly in boiling water, and drain well.

Heat the vegetable oil in a large skillet. Fry the cheese, turning the pieces so they brown on both sides. When they are nicely browned, add the drained peas and mix in well. Add the garlic and mix in well, cooking for just a minute or so.

Remove from the heat and serve at once.

Last year at this time I made Pasta with Chicken, Mushrooms & Snow Peas.

1 comment:

Marvine said...

Your recipe looks awfully...healthy.
Thanks for sharing.