Warm potato, radish & halloumi salad
As the weather warms up salads like this fresh little number become a midweek supper option once more
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- 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.
PER SERVING
575 kcalories, protein 27.9g, carbohydrate 22.9g, fat 41.9 g, saturated fat 20.1g, fibre 2.1g, salt 4.62 g
Recipe from olive magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1145658/
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
- 250g new potatoes
- olive oil
- 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
PER SERVING
575 kcalories, protein 27.9g, carbohydrate 22.9g, fat 41.9 g, saturated fat 20.1g, fibre 2.1g, salt 4.62 g
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21 March 2011
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