Middle Eastern Green Pea Salad with Fried Halloumi and Mint

Bring lightly salted water to a boil in a pot. Add the frozen green peas and cook for 2-3 minutes until just tender, while retaining their vibrant green colour and pleasant crunch. Drain and rinse immediately with ice water to stop the cooking process, then drain thoroughly.

Slice the red onion into fine, thin half-moons. Wash the fresh mint leaves and parsley, pat them dry with paper towels, and finely chop them.

In a dry pan over medium heat, toast the pine nuts for 1-2 minutes, stirring constantly, until light golden brown and fragrant. Set aside in a small bowl to cool.