A Warm Potato and Halloumi Salad

Bright and deliciously warming, this salad offers a vibrant array of flavours and textures in every bite.

Paired together with a mustard and dill dressing the radish, Halloumi, potato and cherry tomato each bring a different element to the dish.

Combined, it’s a salad high in vitamins, iron and potassium – perfect for a healthy lunch and decadent enough for any supper table, too.

Serves: 4     Prep time: 10 minutes    Cook time: 20 minutes

You’ll need:

• 200g new potatoes, sliced
• 150g mixed radishes, cut in half
• 100g cherry tomatoes cut in half
• 1 tbsp olive oil
• 200g Halloumi sliced

For the dressing:

• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Small bunch of dill chopped
• Salt and pepper

Method:

1. Place the new potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked. Drain and set aside.
2. In a medium sized bowl mix together the olive oil and vinegar, then add the Dijon mustard and dill.
3. Add the new potatoes, radishes and cherry tomatoes to the dressing, mix and season well.
4. Heat the olive oil in a medium sized non-stick frying pan and cook the Halloumi on both sides for 1 minute until golden brown.
5. Add the Halloumi to the salad and mix gently, then divide between 4 plates and serve immediately.

Recipe courtesy of www.lovethecrunch.com

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Rachel - Silversurfers Assistant Editor

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