Prepare the fava beans - Remove the fava beans from their pods and blanch them for 3-4 minutes in boiling water. Remove from the water and immediately put them into a bowl of ice water to stop the cooking. Once they are cool, remove the outer skin of each bean to reveal the bright green bean inside. - If you cannot find fresh fava beans, you can use frozen or substitute with edamame beans.

Prepare the dressing - In a medium mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper until well emulsified. -

Grill the haloumi cheese - Heat a grill pan over medium-high heat. Once the pan is hot, place the haloumi slices on the pan and cook for 1-2 minutes on each side or until they are golden brown and slightly charred. Remove from heat and set aside. - If you don’t have a grill pan, you can cook the cheese in a regular frying pan or even on an outdoor grill.

Assemble the salad - In a large salad bowl, mix together the chopped lettuce, blanched fava beans, cherry tomatoes, and sliced red onion. Pour the dressing over the salad and toss until all the ingredients are coated in dressing. Top with the grilled haloumi cheese and serve immediately. - If you are serving the salad for a larger group, you can double or triple the recipe, but be sure not to overcrowd your bowl which will prevent even coating of the dressing.