Salad in winter is normally a no-no, but try this warm radish, halloumi and potato salad and you might change your mind. Colourful and delicious, this dish has a beautiful balance of flavours across the potatoes, the salty halloumi and the little bite of the radish and mustard. It’s not only healthy, thanks to the vitamins, iron and potassium of the low-GI radish, but it also will look fantastic on any supper table. Adding a slice or two of ham turns this into a more substantial dish that will satisfy the carnivores among your friends and family!
Ingredients (serves: 4)
200g new potatoes, sliced
150g mixed radishes, cut in half
100g cherry tomatoes cut in half
1tbsp olive oil
200g halloumi sliced
A slice or two of ham per person
For the dressing:
4tbsp extra virgin olive oil
1tbsp red wine vinegar
1tbsp Dijon mustard
Small bunch of dill chopped
Salt and pepper
Method
Place the new potatoes in a medium-sized pan, cover with cold water, and lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked. Drain and set aside.
In a medium-sized bowl, mix together the olive oil and vinegar, then add the Dijon mustard and dill.
Add the new potatoes, radishes and cherry tomatoes to the dressing, mix and season well.
Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides for one minute until golden brown.
Add the halloumi to the salad and mix gently, then divide between four plates and serve immediately, with a slice or two of ham.
Recipe courtesy of loveradish.co.uk
