Ingredients

300gr board beans (weighing out of the shell and without the peel).

1.25ml capfuls of board beans

fresh peas

3 tablespoon of extra virgin olive oil

2 tablespoon of fresh mint leaves +6 sprigs to garish

1 tablespoon of grated lemon peel 400ml of halloumi cheese (cut lenghtways into 12slices and patted dry)

2 tablespoons of fresh lemon juice

16 slices of salami calabrese or chorizo

1 lemon cut in quarters

Method

Blanch the beans into a medium saucepan of boiling salted water for 2 minutes . Transfer the peas in the same saucepan of boiling salted water until just tender . Using a spotted spoon transfer the peas to iced water and cool them . Drain well .

Place the beans , peas , olive oil , two tablespoon of mint leaves and lemon leaves in a large frying pan . Warm them through over medium heat for about 3 minutes . Season them with salt and pepper . Heat a large nonstick griddle pan over a medium flame for a minute on each side .

Arrange 4 slices of salami on each plate followed by three cheese slices . Spoon over the warm vegetables and drizzle them with lemon juice . Garish open with lemon wedges and mint sprigs and serve immediately

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