Honey Haloumi, Salmon & Mumbai Potato Salad

• Meanwhile, thinly slice capsicum.
• Slice cucumber into thin rounds. 
• Pick mint leaves and finely chop. 
• Slice lemon into wedges. 

• While the potato is cooling, cut haloumi into 
1cm-thick slices.

 • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl.

• Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• Remove from heat, combine the cooked haloumi, salmon and honey. Turn to coat.

TIP: Patting the skin dry helps it crisp up in the pan! 

• In a large bowl, combine mint, a good squeeze of 
lemon juice, a good drizzle of olive oil and a pinch 
of salt and pepper.
• To the dressing, add cucumber, capsicum, gourmet 
leaf mix and roasted potatoes. Toss to combine, 
then season to taste with salt and pepper.