Pea, haloumi and mint salad

Update the classic combo of peas and mint with lemon and golden-crusted haloumi.

Place peas in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes or until tender. Refresh under cold water. Drain.
Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Transfer to a plate lined with paper towel.
Combine the peas, haloumi, mint and lemon zest in a large bowl. Season.
Whisk the remaining oil, lemon juice and sugar in a small bowl. Pour over the pea mixture. Toss to combine.

Source

380g frozen baby peas

1 1/2 tbsp extra virgin olive oil

180g haloumi, cut into 1cm-thick slices

1 cup fresh mint leaves

1 lemon, zested

1 tbsp lemon juice

1/4 tsp caster sugar

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