200 grams peas
300 grams broad beans
150 grams sugar snap peas, trimmed
6–8 asparagus spears, cut into 3 cm pieces
zest and juice of 1 lemon
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon wholegrain mustard
2 teaspoons olive oil
freshly ground pepper
200-250 grams haloumi*
large handful chervil or basil leaves, torn (optional)
red radicchio leaves, to serve
Blanch the peas, broad beans, sugar snaps and asparagus separately in boiling water for 2–4 minutes or until just cooked. Remove with a slotted spoon then refresh under cold running water. Repeat with the remaining vegetables. Remove the outer tough skins from the broad beans and discard. Combine the lemon juice and olive oil in a small bowl and season well. Gently toss the vegetables in the dressing and set aside.
Preheat the oven to 200ºC. Combine the mustards, oil and lemon zest in a bowl and stir well. Break the haloumi into small pieces and place in a roasting tray or pan. Pour over the mustard mixture and a good grind of black pepper and toss to combine. Roast for 8-10 minutes, turning once or twice, until the haloumi is golden. Be careful as the mustard seeds may pop and spit. Remove from the oven and quickly toss through the greens together with the chervil or basil. Serve immediately with radicchio leaves and a drizzle of extra virgin olive oil over the top. It is delicious with spicy sausages or other sausages of choice.
Haloumi: a white, ‘cooked’, salty cheese traditionally made using sheep and goat’s milk and originating from Cyprus. It has a unique high melting point, making it perfect for grilling or frying. Its layers are due to the way it is made, by heating and folding the curds.