Crispy Haloumi with Spiced Herb Potatoes
- Milk
There’s gold in that there dish! Check out those herbed up potatoes – cover in a veritable gold dust of zingy citrus, spice and fragrant herbs. And look over there – why, if it isn’t golden blocks of tasty crisped up haloumi. We’re rich I tells ya, rich! Eat ‘em up cowboy
Ingredients
450 g
potatoes
½
red onion
1
long red chilli
1 tbs
mint
1 tbs
parsley
1 block
haloumi
(Contains: Milk;)
1
lemon
Not included in your delivery
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Bring a large pot of salted water to boil. Quarter the potatoes. Finely dice the red onion and the long chilli. Zest and juice the lemon. Finely chop the parsley. Add the potatoes and cook for 12 minutes or until just cooked (check by piercing with a knife to see if it feels soft all the way through). While the potatoes are boiling, this is a great chance to get the chopping done for the onion, chilli, mint, and parsley. We want everything nice and fine so that it coats the potatoes. Once the potatoes have cooked, remove them from the water and strain.
Heat some olive oil in a pan over a high heat. Place the haloumi in the pan, it will look very watery to begin with but don’t be concerned, continue to cook the haloumi for 2-3 minutes per side or until they turn golden brown. Slice the haloumi.
For the salad, place the onion, chilli, chopped mint, parsley, lemon zest, half of the lemon juice, and the olive oil in a large salad bowl. Add the warm potatoes to the bowl and toss well. Season with salt and pepper.
Divide the warm potato salad between plates and serve your haloumi on the side with a good drizzle of lemon juice.
