Page 22 - Forest Row Local March Edition
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22 March 2021 • Forest Row Local
  New Potato, Lemon, Mint and Halloumi Salad
I’m not sure if this technically counts as a salad?... but it seems you can call anything a salad these days and so I’ll let it stand!
I’ve used Halloumi here but if you want a vegan alternative you could use Tofu as a great replacement.
Serves 4
You will need
• 600g New potatoes
• Bunch of fresh mint
• 1 fresh organic unwaxed lemon
• 250g Asparagus spears
• 250g Halloumi
• 4 handfuls of baby spinach leaves
• 2 tablespoons toasted pine nuts
• light olive oil or other cooking oil of choice
• balsamic glaze to finish
PREHEAT the oven to 200c
1. Chop up the potatoes into bite sized pieces (probably halves for your average new potato). Place them in a baking dish.
2. Mix 2 tablespoons of light olive oil (or other cooking oil) and 1 tablespoon of finely chopped mint. Mix
into the potatoes, making sure they are all evenly covered. Season to taste. I don’t add salt myself, as I find Halloumi very salty.
3. Bake for about 40 mins (ovens do vary so check after half an hour) you want them to be crispy on the outside and soft on the inside.
4. Next the pine nuts. To toast them, simply place in a dry frying pan over a medium heat and stir fry until they start to turn golden brown (won’t take very long - just a couple of minutes - do keep an eye
on them as golden brown can turn to burnt very
quickly!) Once toasted, set to one side.
5. Meanwhile slice the Halloumi into even pieces. (Tip: If you find Halloumi too salty you can soak the slices
in a bowl of cold water for half an hour, then drain
and pat them dry.)
6. Steam the asparagus. If you have a steamer - great! I
don’t and here’s how I do it.
7. Place the asparagus into a saucepan with barely
enough water to cover it. Turn the heat up high and cook for about 4 mins until the water has been absorbed and the stems are tender.
8. I grill the Halloumi in the panini press - It just takes a few minutes to cook - but if you don’t have one use a griddle pan (and if you don’t have one of those, then use a regular frying pan). If you’re using a pan, lightly grease the pan, turn the heat up high
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