Pan-Fried Haloumi

with Salt and Vinegar Smashed Potatoes

2 tbs olive oil

1 tsp wholegrain mustard

1 tbs white vinegar

½ tsp sugar

medium saucepan

oven tray

potato masher (optional)

paper towel

medium frypan

vegetable peeler

Preheat the oven to 220C, fan-forced. Halve the potatoes, or quarter any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Cook for 8-10 mins until just tender. Drain. Grease an oven tray (see Kitchen 101). Put the potatoes on the greased tray and, using the back of a large spoon or a potato masher, lightly press down on each potato to smash.

Drizzle the smashed potatoes with 3 tsp olive oil, then season with pepper and ½ tsp salt. Roast for 15 mins or until golden and crisp. Meanwhile, drain the haloumi and dry on paper towel. Slice the haloumi.

Crush or finely chop 2 garlic cloves. Combine the garlic, ¾ tsp country seasoning*, 2 tsp olive oil and ½ tsp wholegrain mustard in a large bowl and season with pepper. Add the haloumi and turn to coat. Heat a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.

Peel the carrot and cucumber into ribbons with a vegetable peeler. Combine 3 tsp olive oil, 2 tsp white vinegar, ½ tsp sugar and ½ tsp wholegrain mustard in a large bowl, then season with salt and pepper. Add the spinach, carrot and cucumber and toss to combine.

Divide the haloumi, smashed potatoes and salad among plates. Drizzle the potato with 2 tsp white vinegar and enjoy!

Roasting the potato on a greased oven tray helps to amp up the crispy factor. If you prefer, you can line the tray with baking paper to save extra washing up.