Ingredients
200g new potatoes, sliced ½ cm thick
Pinch of salt
200g green beans, top and tailed
5 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
55g baby capers, washed
2 tablespoons mint leaves, chopped
2 tablespoons dill leaves, chopped
100g cherry tomatoes, halved
12 black olives, stoned
salt and pepper to taste
2 tablespoons plain flour
200g Halloumi cheese, sliced around 1 cm thick
Method
- Put the sliced potatoes into a large saucepan and cover with cold water and a pinch of salt. Bring to a rapid boil, lower the heat and simmer for 10 – 15 minutes or until the potatoes are cooked but not falling apart. Drain through a colander and keep to one side.
- In another saucepan, bring another pan of salted water to a boil. Add the beans and cook for 2 minutes. Drain and keep to one side.
- Mix 4 tablespoons of the oil and the vinegar in a medium-sized bowl, and add the capers, mint and dill. Stir. Add the potatoes, beans, cherry tomatoes and olives. Stir to coat the vegetables and season with salt and pepper.
- Heat the remaining tablespoon of oil to hot in a medium non-stick frying pan. Put the flour onto a plate and season the flour with salt and pepper. Dip the Halloumi into the flour on both sides and tap to remove any surplus flour. Cook the Halloumi on each side until golden brown.
- Divide the salad between the plates with the Halloumi slices on top. Serve immediately.