• 200g frozen peas
  • ½ tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 6 slices thin-cut streaky bacon
  • 1 block halloumi, cut into 6 short slices
  • 50g pea shoots


  • STEP 1

    Put the peas in a colander and pour over a kettle of boiling water. Drain well.

  • STEP 2

    Put the mustard and vinegar in a bowl and whisk, then whisk in the oil and season. Add the peas and spring onions and toss.

  • STEP 3

    Put the bacon slices on a chopping board and scrape along them with the back of a knife to stretch them out so they’re thinner. Wrap each halloumi slice in a strip of bacon.

  • STEP 4

    Heat a non-stick frying pan and fry the wrapped halloumi until really golden and crisp.

  • STEP 5

    Toss the pea shoots into the peas and serve with the halloumi.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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