Start your supper with a touch of the exotic with these broad bean, cumin and lemon toasts with grilled halloumi. Try Philippa Davis' recipe for a starter with plenty of colour and flavour
These broad bean, cumin and lemon toasts with grilled halloumi are a simple starter which will bring a touch of the exotic to your supper party. The broad bean mix can be prepared ahead and kept in the fridge, allowing you time to entertain your guests rather than be chained to the kitchen.
For a starter slightly closer to home, try our asparagus and almond soup. A simple and delicious way to use up the home-grown asparagus.
BROAD BEAN, CUMIN AND LEMON TOASTS WITH GRILLED HALLOUMI
The textures flavours and colours in this starter are a great way to begin a meal.
Serves 4 as a starter
- 250g broad beans (fresh or frozen)
- 1 garlic clove, peeled and crushed
- 1 tsp ground cumin plus a little extra for serving
- 1 tsp ground coriander
- 1 tbsp water
- 2 spring onions, finely chopped
- 1 tbsp medium chopped parsley
- 2 tbsp olive oil plus a little extra for serving
- 250g halloumi, cut into 8 slices
- 8 slices baguette, cut on angle so just longer than halloumi
To make these broad bean, cumin and lemon toasts with grilled halloumi, in a pan of lightly salted boiling water blanch the broad beans for a couple of minutes until just soft. Drain well.
Place the broad beans, garlic, cumin, coriander, water, spring onions and most of the parsley in a food processor; season with salt and pepper and lightly pulse (I think it’s good to leave a bit of texture). Check seasoning then add the olive oil. Pulse once more. This can be kept covered in the fridge for a couple of days but serve it at room temperature.
To serve, grill the halloumi slices on both sides on a hot grill and toast the baguette. Lay the halloumi on the toast and smear the broad bean mix on top. Sprinkle with the remaining parsley, dust with a little extra cumin and drizzle with olive oil.