Baked Small Potatoes And Grilled Halloumi Salad

Written By The Healthy Food Cook

Small potatoes, grilled halloumi and ripe tomatoes, in different varieties, and a light yogurt - mustard dressing.  Perfect for a golden summer afternoon along with a glass of wine.

Prepare the dressing.

Peel and finely chop the garlic.

Place garlic in a small bowl with a pinch of salt and the olive oil.

Add Dijon mustard, chopped dill and lemon juice. Whisk to combine.

Add the yogurt and continue whisking until smooth and creamy. Set aside.


Bake the potatoes

Preheat the oven to 210 C with ventilation.

Wash well the small potatoes and half them, keeping the very small ones whole.

In a large bowl, toss the potatoes with olive oil, salt, and pepper.

Spread on a baking tray lined with baking paper.

Bake on the middle rack for 25-30 minutes, until they golden with lightly charred edges.


Grill the halloumi

Preheat a cast iron grill (or a heavy skillet) over medium-high heat.

Slice the halloumi into 1 cm thick slices.

Season with pepper and a drizzle of olive oil.

Grill for 2-3 minutes on each side, until soft inside.


Assemble the dish

Arrange baked potatoes and sliced tomatoes on a serving plate.

Top grilled halloumi slices.

Drizzle with dressing (or serve dressing on the side for a cleaner presentation).

Enjoy immediately, halloumi is best served warm.

INGREDIENTS - for two portions

Organic or “Best you can get” !

  • Halloumi cheese - 200 g

  • Small new potatoes - 500 g

  • Ripe tomatoes - 300 g

  • Extra virgin olive oil - 10 ml

  • A pinch of salt

  • A grind of pepper

For the dressing

  • Yogurt - 150 g

  • Garlic - 2-3 cloves

  • Chopped fresh dill - 1 tablespoon

  • Dijon mustard - 1 teaspoon

  • Extra virgin olive oil - 10 ml

  • Fresh lemon juice - 1 tablespoon

The Healthy Food Cook
Next

Roasted Tomatoes Summer Pasta