Potato, Haloumi and Peas

 

This was my husband’s concoction one warm Sunday evening. His favourite food is anything with potatoes in it but it must be vegetarian. He does tend to ‘play’ with the food in the kitchen and has often come up with things I would not want to have again. However, now and then he hits the right note and a new favourite dish is born.

Ingredients

2 medium sized potatoes

1 cup of frozen peas (about 225ml cup)

1 packet of haloumi cheese

3 tablespoons of olive oil

Salt (to add into the parboiling of potatoes and peas)

2 teaspoons of chilli flakes

Dressing

2 tablespoons of olive oil

1 tablespoon of runny honey

1 tablespoon of pomegranate molasses (you can adjust according to taste)

2 table spoons of balsamic vinegar (you can adjust according to taste)

Method

Chop the potatoes into medium sized chunks or wedges.

Parboil the potato chunks in salted water.

In another pan of water add the peas and bring to boil. Let it simmer for a few minutes till they are just cooked.

Preheat the oven for about 5 minutes at 250C.

Once the potatoes are done, drain the water completely.

Toss them in a couple of spoons of olive oil and spread in a tray. Put in the oven to roast. The time it takes to roast will depend on the size of the chunks so keep an eye on them It can take anything between 15 to 30 mins.

Drain the peas and use a masher to roughly mash the peas.

The haloumi needs to be chopped in I inch squares and about half millimetre thick.

Heat a table spoon of olive oil in a frying pan.

Once the pan and the oil is hot place the haloumi squares in there.

The haloumi heats up and starts browning. Turn it over and cook till it starts browning / crisping on the other side as well.

For the dressing mix the olive oil, honey, balsamic vinegar and pomegranate molasses.

Assemble the dish by first making a layer of roasted potato chunks, then add the fried haloumi and next the crushed peas before adding the dressing. Sprinkle the chilli flakes on top.

The dressing gives it a lovely sweet and sour taste and the hot salty haloumi is both crispy outside and soft in the middle.  This can be had as a side dish or a hot salad.