Last week I posted a recipe with Summer berries, Amaretti biscuits and Greek yoghurt. I think it is a great summer recipe, because it takes minimal time to make, avoiding slaving over a hot stove while the sun is beating down. The sun hasn’t been beating down this week. It’s been wet, grey and overcast, with only a hint of sun. For some other reason I haven’t wanted to be in the kitchen. Perhaps it’s because of the football, the second week of Wimbledon and the tour de France have been calling? Whatever the reason, I wanted something quick and easy to make. This salad is absolutely that. You pop the ingredients in the oven and fry up the halloumi at the end. Other than that there is very little to do, especially if you have dressing ready to go. It’s a salty, hot, fresh, delicious salad and it leaves you feeling that you have had a full meal.
So what’s it all about? The hot roast potatoes fill you up and the cherry tomatoes are warm and sweet, they are slightly caramelized from being roasted in the oven. I’ve added Kalamata olives with their smooth, meaty texture but any olives will do. The hot halloumi, pan fried right at the last moment, is popped on top of the salad. All these ingredients sit surrounded by fresh spinach leaves with the salad dressing enveloping it all. I’ve detailed my salad dressing recipe below, but if you have some already made, or some in a bottle go for that, this salad isn’t a fussy one.
This salad is similar to my Hot mackerel and roast potato salad. I particularly like Charlotte or Jersey Royals but you can use any potato.
Hot halloumi and roast potato salad
360g/12oz Charlotte potatoes, in 2.5cm/1” chunks
1 tbsp oil
18 cherry tomatoes
80g fresh spinach
80g/3oz or 20 pitted Kalamata olives, halved
160g/5½oz halloumi, sliced into 5mm slices
60 ml of dressing
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
salt and pepper
3 tbsp olive oil
Preparation time – 10 minutes
Cooking time – 45 minutes
1. Preheat the oven to 200°C/180°C fan/395°F/Gas mark 6. Put the potatoes into a large roasting tin and drizzle over 1 tbsp of oil over the top. Roll the potatoes around to coat them in the oil and then put them into a hot the oven.
2. After the 20 minutes, toss the potatoes and add the cherry tomatoes, rolling them around to coat them in oil in the pan. Put the tin back in the oven for another 20 mins.
3. Divide the spinach between plates. If you are making your own dressing – in a mug mix together the vinegar, mustard and sugar with freshly ground pepper and a pinch of salt until the salt and sugar is dissolved. Then add in the oil and mix well.
4. Three mins before the roast potatoes and cherry tomatoes are finished, heat a frying pan. When hot add the slices of halloumi, fry for a minute or two on each size until lightly browned. You don’t need any oil in the pan to fry halloumi.
5. While the halloumi fries divide the potatoes, cherry tomatoes and olives onto the plates of spinach. Dress the salad with the dressing, and mix the salad well. Top with the halloumi and serve.
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