Method

1. Chop finely the onion and crush the garlic. Let them fry in a little oil with a sprig of myrtle, then add the peas without thawing and cook for another 2 minutes. Cover with hot vegetable stock, lower the heat and simmer for 10 minutes.
2. Remove two tablespoons of peas for serving, remove the sprig of myrtle and blend the rest finely, adjusting the consistency with a little hot water and the flavour with salt and pepper to taste. You can leave the garlic in or remove it, according to your taste.
3. Coarsely chop the almonds and toast them for a few minutes, then grill the halloumi, cut into chunks, until golden brown.
4. Serve the hot pea cream with the grilled cheese, a few whole peas, fresh myrtle leaves, toasted almonds, black pepper and a drizzle of extra virgin olive oil.