Radish, halloumi and potato salad with a mustard and dill dressing
A Warm Radish, Halloumi, Potato and Cherry Tomato Salad with a Mustard and Dill Dressing
Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredient's:
100g new potatoes, sliced
75g mixed radishes, cut in half
50g cherry tomatoes, cut in half
½ tbsp olive oil
100g halloumi, sliced
For the dressing:
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Small bunch of dill, chopped
Salt and pepper
Method:
1. Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked. Drain and set aside.
2. In a medium sized bowl mix together the olive oil and vinegar, then add the mustard and dill.
3. Add the new potatoes, radishes and cherry tomatoes to the dressing and season well.
4. Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides for 1 minute until golden brown.
5. Add the halloumi to the salad and mix gently, then dived between 4 plates and serve immediately.
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