300 grams of new potatoes – halved or quartered if large
1 red pepper sliced
1⁄2 a cucumber diced
4 ripe tomatoes sliced or chopped
25 g pitted black olives, sliced (optional)
1 small red onion, finely sliced
1 tsp or oregano, fresh or dried
1 lemon, halved
250g pack of halloumi cheese
1 tsp ‘Red Spice Blend’ or sweet or smoked paprika
1 tbsp olive oil
Handful of basil leaves, chopped parsley or mint
“Halloumi is a semi hard cheese and retains its shape with a soft, springy texture when cooked. It can be pan-fried, grilled and is especially delicious added to skewers on a bbq. It is best eaten straight away.”
What to do
Cook the potatoes in a pan of boiling water for 10-15 mins until tender.
While the potatoes cook, mix together the pepper, cucumber, tomatoes, olives, onion and oregano in a large bowl.
When the potatoes are ready, drain well and leave to cool slightly
When cool, sprinkle with the basil or parsley and mix with the other ingredients,
Cut the halloumi cheese into four thick slices, drizzle with the oil and dust all over with the paprika
Heat a frying pan and cook the halloumi for 3–4 minutes, turning once, until golden.
Remove from heat and squeeze over the lemon juice.
Divide into 4 and place a piece of halloumi on the top.
