Bring a medium saucepan of lightly salted water to the boil. Add the frozen broad beans, bring back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool then peel. Heat the olive oil in a frying pan. Add the pancetta and cook over medium heat for 2 to 3 minutes or until the pancetta is brown. Add the spring onion and cook for another minute. Add the broad beans and season to taste with salt and pepper. Add the water and simmer for 2 to 3 minutes or until the liquid has evaporated. Meanwhile, place the extra olive oil into a frying pan over medium heat. Add the haloumi slices and cook for 1 to 2 minutes on each side or until they are golden. To serve, place the broad beans on a platter. Top with the haloumi slices, drizzle with lemon juice and scatter over the lemon zest and chives.