Warm potato salad with halloumi and sun-dried tomatoes
Shopping list
Fresh ingredients:
300g new potatoes
150g green beans
1 small bunch mint
1 lemon
From the deli section:
spoonful black olives
spoonful sun-dried tomatoes
Dairy:
150g halloumi
Total cost: Dh29
Method
Place the new potatoes in a medium-sized pan, halving any larger potatoes so that they are all roughly the same size. Cover with cold water, add salt and bring the water to the boil. Reduce the heat and simmer for 10 to 15 minutes until tender. Drain well.
While the potatoes are cooking, trim the green beans, finely chop the mint leaves and slice the sun-dried tomatoes and olives in half.
Bring another small pan of salted water to the boil. Add the trimmed green beans and cook for two to three minutes, drain and set aside.
Heat a tablespoon of olive oil in a frying pan over a medium-high heat. Thickly slice the halloumi, add to the pan and cook for two minutes on each side, or until golden.
Tip the cooked potatoes into a large bowl. Drizzle generously with extra-virgin olive oil and a squeeze of lemon and season with salt and pepper while still warm. Mix well to ensure the potatoes are well coated.
Sprinkle the olives, sun-dried tomatoes and mint leaves over the potatoes and mix well. Divide between two serving bowls and top with the halloumi.
The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal
