Potato and Pea Salad with Halloumi
Potato and Pea Salad with a twist! Chunks of potato covered in flavourful pea and herb dressing served with delicious slices of halloumi
Ingredients
- 1 kilo baby potatoes (NOTE 1)
- 1 tbsp salt
- 2½ cup frozen peas
For pea dressing
- ½ cup sour cream
- ½ cup whole egg mayonnaise
- 2 tsp horseradish cream (NOTE 2)
- 1 clove garlic
- ½ tsp salt
- ½ cup mint leaves (plus extra to garnish)
- 2 tbsp finely chopped chives
- salt and pepper to taste
For halloumi
- 225 gm halloumi (NOTE 3)
- 1 tbsp olive oil
Instructions
- Place the potatoes in a saucepan, add in the salt. Pour enough water to cover the potatoes at an inch in depth. Boil the potatoes on high heat for 20 to 25 minutes or until the potatoes are tender. To check if the potatoes are ready, insert a skewer into the middle of it, it should pierce through with little pressure. Leave the water in the saucepan and transfer the potatoes onto a cooling rack or colander. Leave for 10 minutes to allow the steam to dry the potatoes.
- Add the peas into the same saucepan and cook over high heat for 2 minutes. Drain the peas and set them aside.
- Cut the potatoes into quarters or bite-size portions. In a food processor or blender, add in the sour cream, mayonnaise, horseradish, garlic, mint, chives, salt and 1.5 cups of peas (leave the remaining peas to add on top of salad). Blend the dressing ingredients together until it's smooth and well combined. Gently mix the potatoes and dressing in a large bowl. Give it a taste and add salt and pepper if needed.
- Slice the halloumi into 1cm in thickness. Brush a nonstick frying pan or grill plate with olive oil and heat it up on medium heat. Add in the halloumi and cook for 3 to 4 minutes on each side or until golden.
- To serve, place the potatoes on a large plate, add the remaining peas and halloumi on top. Garnish with mint leaves.
Notes
(NOTE 1) Potatoes - I used Baby Red potatoes, but any variety of potatoes will work. If using large potatoes, cut them into quarters before boiling. There's no need to peel the potatoes prior to boiling, but you may do so if preferred.
(NOTE 2) Horseradish cream adds depth and flavour to the salad. Whole grain mustard, wasabi paste or dijon mustard will work in place of horseradish if preferred.
(NOTE 3) Halloumi Cheese is a hard cheese that comes with a small amount of brine. It has a delicious salty savoury taste with a springy and chewy texture that's comparable to firm tofu. Halloumi is best fried or grilled before consumption and it will keep its shape without melting. Sliced boiled eggs will taste great in place of halloumi if preferred or why not add both to this salad!
This salad can be a few hours in advance before serving, but don't mix the potatoes with the dressing until it's time to serve. Also, cook the halloumi just before serving because the halloumi will harden once cold.
Leftovers - Transfer the salad into a sealed container and refrigerate, it'll be good for up to 3 days.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 1471mgPotassium: 683mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 45mgCalcium: 334mgIron: 2mg