Ingredients Jump to Instructions ↓

  1. 200g new potatoes, sliced

  2. 200g green beans, trimmed

  3. 4tbsp extra virgin olive oil

  4. 1tbsp red wine vinegar

  5. 50g baby capers, washed

  6. Small bunch of mint, chopped

  7. Small bunch of dill, chopped

  8. 12 black olives, stoned

  9. 150g cherry tomatoes, cut in half

  10. Salt and pepper

  11. 1tbsp olive oil

  12. 200g halloumi, sliced

Instructions Jump to Ingredients ↑

  1. Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt to taste. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and set aside.

  2. In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.

  3. In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill.

  4. Now add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper.

  5. Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides for 1 minute until golden brown.

  6. Add the halloumi to the salad and mix gently, then dived between 4 plates and serve immediately.


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