Grilled halloumi and bean salad with skewered potatoes
20 baby new potatoes
200g fine green beans, trimmed
675g broad beans, shelled
200g halloumi cheese cut into 5mm slices
1 clove garlic crushed to a paste with a large pinch of salt
6 tbsp olive oil
1 tsp cider vinegar
15g fresh basil leaves, shredded
3 tbsp chopped fresh savory
2 spring onions finely sliced
Salt and ground black pepper
4 metal or wooden skewers
Thread 5 potatoes onto each skewer and cook in a large pan of salted boiling water for about 7 mins, or until almost tender. Add the green beans and cook for 3 mins more. Tip in the broad beans and cook for just 2 mins. Drain all the vegetables in a large colander. Remove the potatoes from the colander, then refresh the cooked broad beans under plenty of cold running water. Pop each broad bean out of its skin to reveal the bright green inner bean. Place the beans in a bowl, cover and set aside.
Place the halloumi slices and the potato skewers in a wide dish. Whisk the garlic and oil together with a generous grinding of black pepper. Add to the dish and toss the halloumi and potato skewers in the mixture. Once the flames have died down, rake the coals to one side. Position a grill rack over the coals to heat.
When the coals are hot, or with a light coating of ash, heat a griddle until a few drops of water sprinkled onto the surface evaporate immediately. Place the cheese and potato skewers in the griddle and cook over the coals for about 2 mins on each side. If they over-char, move the griddle to the cooler side of the grill rack.
Add the vinegar to the oil and garlic remaining in the dish and whisk to mix. Toss in the beans, herbs and spring onions, with the cooked halloumi. Serve with the potato skewers laid alongside.