Middle Eastern Mint and Green Pea Salad | With Grilled Halloumi

Bring water to a boil in a pot with a little salt, then add the frozen green peas. Cook for only 2-3 minutes so they stay crisp and bright green, then drain immediately and rinse with ice water.

Slice the red onion thinly into half-moons, and finely chop the fresh mint and fresh parsley. Toast the shelled pistachios in a dry pan for 1-2 minutes until fragrant, then coarsely chop them.

Cut the halloumi cheese into slices about 1 cm thick. Heat a grill pan with a little olive oil, and fry the cheese slices for 2-3 minutes per side until they form a nice golden-brown crust.