King prawn & broad bean salad with halloumi

King prawn & broad bean salad with halloumi

It’s June and broad beans are in season at the moment and I think we’re out of the habit of eating things seasonally, so during a trip to the supermarket I couldn’t resist picking up some lovely broad beans that I had to shell before cooking.

This recipe is lovely with fresh broad beans which take a little longer to prepare, but it’s equally as tasty using tinned (I couldn’t resist making this with fresh and tinned to see the difference).

For those wanting to make this recipe with fresh broad beans, there are details in the notes section.

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

125 g raw king prawns
150 g broad beans, tinned
50 g halloumi, sliced
80 g mushrooms, sliced
46 g onions, thinly sliced
1 garlic clove, chopped or crushed
5 g fresh parsley, chopped
15 g chorizo, thinly sliced
15 g olive oil
0.5 lemon, juice only
1 red chilli
salt and pepper


  • Put a frying pan onto a medium heat and when it’s warm add the onion along with the slices of chorizo.  At this point you don’t ned to add any oil as the chorizo will release it’s oils as it cooks.
  • When the onion has softened a little add the mushrooms to the pan along with the prawns and garlic.
  • Give everything a good mix and the prawns will start to turn pink as they cook.
  • When they’re almost cooked drain the broad beans and add them to the pan to warm giving everything a good mix again.
  • After a minute add the lemon juice to the pan, give everything a final stir before arranging your salad onto the plate.
  • Put the pan back onto the heat and cut the halloumi into thick slices.
  • Arrange the slices in the pan and colour both sides before adding them to your plate.
  • Slice some of your chilli, around half will do and sprinkle it over the plate along with the chopped parsley and drizzle with the olive oil.
  • A light but very satisfying salad!

Recipe Notes

  • As I explained in the recipe introduction, I made this recipe both with fresh and tinned broad beans. Using the tinned ones will save you lots of time, but there’s something very satisfying about using fresh seasonal ingredients and putting a little extra effort in.
  • Shell the broad beans and put them in boiling lightly salted water for approximately 5 minutes.
  • After 5 minutes drain the broad beans and cool them with cold water to stop them from over cooking.
  • Pinch the end of a bean and squeeze out the bean.
  • Repeat this step until you’ve done this for all of your broad beans and then continue with the recipe as shown.

Nella Foulds
Nella Foulds

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