Hallou There,  Minty Greek Salad with Roasted New Potatoes

This is my take on a Greek salad. You can just make the salad, and use the traditional cheese, feta. Or you can do a delicious, summery twist with the haloumi and roasted new potatoes. The lemon, mint and olive oil dressing makes the whole dish, and again can be drizzled on just the potatoes alone.  Vegetarians are always over the moon with this dish. I cook the roasties for my kids at the same time, and they love haloumi as its so creamy and mild. I’ve divided the meal below so that you can decide what to have, with what.

Serves 1 

Time: 40 mins

Oven: 220 degC

If you are doing the potatoes start with these first.

Greek Salad

1/4 of a cucumber, cut up into chunky squares

Handful of cherry tomatoes, again cut up into chunky pieces

Handful of green pitted olives, cut in half

3 slices of haloumi

5-6 leaves of mint

Cut all the veg into chunky pieces and toss with finely chopped mint in a bowl.

Make the dressing below and marinade the halloumi in the dressing whilst you make the roast potatoes. Then 5 minutes before the roasties are done, fry the halloumi until brown on both sides.

Then add the roast potatoes, add the dressing and toss algoether.

Serve with the halloumi on top and an extra sprinkle of fresh mint. 

Dressing

Drizzle of olive oil

Squeeze of a lemon

Handful of mint finely chopped

Tiny bit of sea sat

Mix in a bowl and put halloumi to marinade, or use the dressing just over the potatoes.

New Roast Potatoes

For one person use 5-6 roasties, but I tend to do enough for the whole family, as these are so tasty cold the next day aswell. The timing are the same, just add an extra 10 minutes if the baking tray is full. 

Salt

Half a handful of rosemary

2 cloves garlic

Olive oil

Chop the new potatoes in half and boil for 5 minutes, keep the skins on.

Meanwhile drizzle olive oil into a baking tray, add salt, finely chopped rosemary and 2 garlic cloves (with the skins left on). Put into the oven for the 5 minutes that the potatoes are boiling.

Drain potatoes, and leave to stand in colander for 2 minutes. Return to the empty pan. 

Get the hot oil mixture out of the oven and pour over the new potatoes, coat them all thoroughly and put back into the oven on the baking tray for 30 minutes. 


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