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Serves 4Allergens - dairy


  • 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.
  • Enjoy straightaway.