Warm Halum and Potato Salad

*Warm Halum and Potato Salad*
Serves 4

Simple and delicious.   You get the saltiness from the cheese the sweetness from the potatoes and tomatoes, and a delicious mustard and dill dressing.  Gorgeous.  If you keep your tomatoes out on the counter for a few days they will be lovely and sweet.

For the salad:
100g of small to medium new potatoes, washed well (about 8)
(about the size of a small child's fist)
75g of small radishes (a generous handful)
50g of baby plum tomatoes, halved
(about 1 cup)
1/2 TBS olive oil, cooking grade
100g Halum cheese, sliced ( scant 1/2 pound)
(you can use Halloumi if you can't get the Halum)
a small handful of fresh flat leaf parsley leaves

For the Dressing:
4 TBS extra virgin olive oil, or lemon rapeseed oil
1 TBS white wine vinegar
1 tsp caster sugar
1 tsp Dijon mustard
a small handful of dill, chopped
sea salt and freshly ground black pepper 

Bring a pot of lightly salted water to the boil  Drop in the potatoes and cook until tender, about 15 minutes.   While the potatoes are cooking, whisk all of the ingredients for the dressing together in a medium bowl.  Once the potatoes are done drain them well, allow them to cool slightly and then quarter them and drop them into the dressing while they are still quite hot. 

Halve the radishes and tomatoes.   Drop them into the bowl as well.   Heat the olive oil in a skillet. Once it is hot cook the sliced cheese on both sides for about one minute per side until golden brown.   Add to the salad and mix all together gently, adding the flat leaf parsley leaves.  Serve immediately.

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