Warm Radish, Halloumi, Potato and Cherry Tomato Salad with a Mustard and Dill Dressing

RadishsaladServes 4

200g/7oz new potatoes, sliced
150g/5oz mixed radishes, halved
100g/4oz cherry tomatoes, halved
1 tbsp olive oil
200g/7oz low-fat Halloumi, sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
small bunch dill, chopped
salt and pepper

Place the new potatoes in a medium-sized pan, cover with cold water and lightly salt.
Bring to the boil, and simmer for 10-15 mins 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 1 minute until golden brown.
Add the Halloumi to the salad and mix gently, then divide between four plates and serve immediately.

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