Crushed Pea, Crispy Potato & Haloumi Salad
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Crushed Pea, Crispy Potato & Haloumi Salad
Recipe by Courtney Roulston
Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes
Ingredients
6 pre-boiled washed potatoes, skin on, cooled, cut into 1cm rounds
1/3 cup (80ml) Squeaky Gate extra virgin olive oil
Sea salt
Coles black pepper
2 cups sugar snap peas, trimmed (snow peas will also work)
2 cups frozen baby peas, blanched, cooled
½ cup fresh mint, leaves picked
½ cup flat-leaf parsley, leaves picked
¼ cup dill, fronds picked
2 tbs malt vinegar
2 tsp Coles Finest maple syrup
1 tsp Coles Dijon mustard
1 lemon, to serve
100 g haloumi cheese
Method
Heat a non-stick pan or flat griddle pan over medium heat. Toss the potatoes in 30ml of the oil and season with a pinch of salt. Grill the potatoes for 3-4 minutes on each side, or until crispy and golden. Remove from the pan and set aside. Place the sugar snap peas in the pan with 10ml of the oil and cook on high heat for 1-2 minutes, or until just warmed through. Set aside with the potatoes.
Place the peas into a large mixing bowl and use the back of a fork to gently crush them. Add in the mint, parsley, dill, and lemon zest.
Whisk together the remaining oil, malt vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add the potatoes and sugar snap peas to the bowl with the peas and pour over the dressing. Gently toss everything together, then transfer to a serving platter.
Grate the haloumi cheese over the top and finish with cracked pepper. Serve with lemon wedges on the side.
