Lemony Bean Ragout With Crispy Fried Haloumi

1. 1

   Bring a large pot of generously salted water to a boil and have an ice bath ready. Blanch all the beans and peas until tender (make sure the green beans/asparagus are still a little crisp), and immediately shock them in the ice bath to preserve color and texture. Drain, and set aside.

2. 2

   Cut the haloumi into 1/2 inch thick slices and set aside to fry right before serving. Also, cut one of the lemons into wedges to be served alongside the finished dish.

3. 3

   Heat 1/4 cup of the olive oil in a large pan over medium heat. Add the garlic, the zest and juice of one of the lemons, and all of the drained beans. Saute for about five minutes, until everything is heated through, then turn off the heat, taste for seasoning (adding salt if necessary), and toss in the chopped mint.

4. 4

   Spoon the ragout into the serving dish(es), then put the pan back onto the burner, over medium high heat. Add the remaining 1/4 cup olive oil.

5. 5

   Fry haloumi slices until dark golden brown and crispy. Top the ragout with the fried haloumi, and serve immediately, passing lemon wedges on the side to squeeze over the fried cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.