Warm potato, radish & halloumi salad
250g new potatoes
½ lemon , juiced and zested
1 red chilli , finely diced
100g radishes , sliced
1 Little Gem lettuce , leaves separated
2 heaped tbsp finely chopped chives
250g block halloumi cheese , sliced into 8
Prepare the Ingredients
- Cook the potatoes in boiling water for around 15-20 minutes, until tender.
- Meanwhile, mix 2 tsp olive oil and the lemon juice with some seasoning. In another small bowl, mix 2 tsp olive oil with the chilli and a pinch of lemon zest. Drain the potatoes, rinsing in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with the radishes, lettuce and chives.
- Heat a non-stick pan with a final tsp of oil. Fry the halloumi for 1 minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat the cheese. Lay the hot halloumi on top of the salad and serve.