Ingredients

• 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.

Instructions

1. 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.
2. 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.
3. 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.