New Potato, Lemon, Mint and Halloumi salad

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 & so I’ll let it stand!

I’ve used Halloumi here but  if you want a vegan alternative you can use Tofu.

New Potato, Lemon, Mint and Halloumi salad

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 and cook on each side for 2 - 3 minutes until you get those chargrill lines across the halloumi.
  9. To plate up, place a handful of spinach on each plate, divide the potatoes up on top, then add the asparagus and the halloumi. Finely grate the zest of a lemon on top and sprinkle the pine nuts over each plate.
  10. To finish, drizzle with a balsamic glaze (as shown) or squeezy mayo or any dressing of your choice.

Spelling is not my strong point, and often as I write this column I learn how to spell a word I’ve obviously been getting wrong for years! Haloumi is now Halloumi? Really?...........

By Ella Easton

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