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Sizzling Halloumi Cheese with Fava Beans and Mint

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian dish of sizzling halloumi with broad beans and mint captures the true essence of a Mediterranean summer. The salty, golden-fried cheese provides a delicious contrast to the sweet, tender combination of seasonal peas and broad beans. Infused with aromatic lemon zest and fresh garden mint, every mouthful offers a bright and zesty flavour profile that is both light and satisfying.

Ideal as a sophisticated starter or a light lunch, this quick-to-assemble recipe celebrates fresh produce and simple techniques. The addition of tangy peperoncini and a final squeeze of lemon juice cuts through the richness of the halloumi perfectly. Serve it alongside some warm flatbreads or a crisp green salad for a delightful homemade meal that is naturally high in protein and bursting with colour.

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Ingredients for Sizzling Halloumi Cheese with Fava Beans and Mint

  • 575g fresh fava beans, shelled, or 275g double-peeled frozen fava beans, thawed

  • 300ml shelled fresh peas or thawed frozen petite peas (about 200g )

  • 45ml extra-virgin olive oil

  • 2 tablespoons fresh mint leaves plus 6 sprigs for garnish

  • 1 tablespoon grated lemon peel

  • 3 (240g) packages Halloumi cheese,* each cut lengthwise into 6 slices, rinsed, patted dry

  • 2 tablespoons fresh lemon juice

  • 6 peperoncini

  • 1 lemon, cut into 6 wedges

  • *Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

How to make Sizzling Halloumi Cheese with Fava Beans and Mint

If using fresh fava beans, blanch beans in medium saucepan of boiling salted water 2 minutes; transfer to bowl of ice water. Peel beans. If using fresh peas, blanch in same saucepan of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer peas to ice water; cool. Drain peas.

Place fava beans, peas, olive oil, 2 tablespoons mint leaves, and lemon peel in large skillet. Cook over medium heat until warmed through, stirring often, about 3 minutes. Season with salt and pepper. Divide vegetable mixture among 6 plates.

Heat large nonstick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute per side. Arrange 3 cheese slices atop vegetables on each plate. Drizzle with lemon juice, top with peperoncini, garnish with lemon wedges and mint sprigs, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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