- 750g pack new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 200g frozen peas
- 250g pack halloumi, thickly sliced
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small pack mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 75g pack pea shoots
Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.