- Non-stick Skillet: Ideal for cooking halloumi cheese with sizzling edges, ensuring the cheese does not stick or burn.
- Fava Bean Press: A tool designed to ease the process of shelling fava beans.
- Chef's Knife: Required for cutting vegetables such as mint leaves and possibly halloumi cheese.
- Cutting Board: Provides a safe surface for cutting ingredients without damaging countertops.
- Measuring Cups & Spoons: Necessary for accurately measuring out the correct proportions of ingredients as per recipe guidelines.
- Mixing Bowls (2): One bowl is used for mixing fava beans with mint, and the second combines halloumi with other dish components.
- Spatula: A spatula that allows turning and moving food around in a skillet without scratches or damage to the pan's surface.
- Garlic Press (optional): Used for mincing garlic, though not explicitly included in this list but mentioned as potentially useful.
1 1/4 pounds fresh fava beans, shelled, or 10 ounces double-peeled frozen fava beans, thawed
1 1/4 cups shelled fresh peas or thawed frozen petite peas (about 7 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh mint leaves plus 6 sprigs for garnish
1 tablespoon grated lemon peel
3 (8 1/2-ounce) 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.
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