Broad beans are rich in protein and a good source of vitamins A, B1 and B2.
Their creamy texture, along with that of the avocado complements the spicy flavour of the chorizo and the saltiness of halloumi.
Ingredients (serves 2)
100g podded broad beans
2 Persian cucumbers, sliced into thick slices
½ tablespoon rapeseed oil
100g halloumi, diced
Zest and juice of 1 lemon
1 large avocado
2 tablespoons tahini
1 garlic clove, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pop the broad bean pods open and remove the beans. Bring a saucepan of water to the boil, add the beans and cook for 2 minutes. Remove with a slotted spoon and plunge into cold water. Drain in a colander and leave to one side to cool. When cool enough to handle, pop the vivid green beans out of their thick skins, by squeezing gently. Put into a large bowl along with the sliced cucumber.
Chop the chorizo into small pieces and fry in the oil until cooked through. Drain on kitchen paper to remove any excess oil then add to the broad beans and cucumber.
With a sharp knife, cut the halloumi into small dice, trying not to let it crumble too much, then add to the bowl.
Zest the lemon and put to one side, squeeze the juice into a bowl.
Halve the avocado and remove the stone and skin. Chop into bite size pieces, drop into the lemon juice and swirl around to totally cover the surface of the avocado, this will prevent it from discolouring.
Drain the avocado and add to the other salad ingredients, reserve the lemon juice.
Add the tahini, minced garlic, salt, pepper and all but a pinch of the lemon zest to the reserved lemon juice and whisk together. Taste and adjust the seasoning if necessary then pour onto the salad ingredients. Toss well to coat everything.
Spoon onto serving plates and top with the reserved lemon zest and plenty of freshly ground black pepper.