New potato and halloumi salad

This veggie New potato salad is filled with halloumi, beetroot, cashew nuts and plenty of veg. It's super easy to make and the perfect vegetarian addition to any BBQ.

This recipe was created by Hoggy's Grill.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

50 minutes

SERVES

Serves 4

Ingredients

750g New potatoes, roasted and crushed
2 sprigs of fresh rosemary
Handful of lambs’ lettuce, washed
1 stick of celery, sliced
50g beetroot, cooked and shredded
100g cashew nuts
1 packet fresh halloumi, sliced, marinated and grilled
Handful of pomegranate seeds
Handful of chopped salad onions
Balsamic reduction for drizzling
Olive Oil

Method

Preheat your grill for indirect cooking at 190°C / Fan 170°C / Gas 5

Oil the New potatoes and place in a large skillet in the preheated BBQ.

Cook until golden brown for approx. 50 minutes, shaking the pan every ten minutes or so and adding the fresh rosemary after 40 minutes.

Whilst the potatoes are cooking, slice the halloumi, marinate in your favourite rub for ten minutes (we used Hoggy’s Maple and Chilli Rub) and place directly on the grill next to the potatoes for approximately four minutes each side. Remove from heat.

Once the skins are golden brown, crush lightly with a fork until the skins “pop”.

Combine all the other ingredients in a bowl and toss lightly. Finally add the potatoes and mix.

Drizzle with the balsamic reduction (or your favourite salad dressing) and serve.

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