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    Eat Love Eat » Recipes » Salads

    Roasted Shallot and Potato Salad with Halloumi

    Published: Feb 25, 2015, Last Modified: October 2, 2021, By Sasha Hooper · This post may contain affiliate links.

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    A plate with roasted shallot and potato salad with grilled halloumi on top.

    I love this time of year. I genuinely love every season. Okay so perhaps that's easy to say when you live in England, where we enjoy an embarrassingly tame climate but trust me - when the rest of the world (or so it seems) is waist-deep in snow, the merest smattering of flakes sends us Brits into panic mode. I read an article a few days ago which said something along the lines of "Boston currently under 9271 inches of snow, yet city is functioning as normal" and nearly wet myself.

    An array of ingredients for roasted shallot and potato salad.

    Fingerling potatoes on a cloth.

    Third post in and I'm talking about the weather. Did I mention I'm British? What was I talking about again?

    Potatoes and shallots dressed in a blue baking dish with rosemary to the side.

    Ah yes. My unseemly love of winter. I just think that whatever time of year it is, there is always something to be grateful for. For my food-obsessed self, one such thing is seasonal produce. There is always something exciting to embrace during its fleeting season. Right now, I'm thrilled for the reappearance of purple sprouting broccoli. Not sure if it's the flavour or the mere look of the stuff. It's so pretty! We eat with our eyes as much as anything else, right? I just love how robustly flavoured winter veg is. It's like all that effort to grow in these difficult months is just so worth it.

    A plate of roasted potato and shallot salad with grilled halloumi on top.

    So onto this salad. In the dead of winter, let's face it - we're not craving salad. But I'm using the term loosely here. No, this is real comfort food. Sweet shallots, creamy roasted potatoes, salty, chewy halloumi and that pretty purple PSB with a lovely tangy dressing drizzled on top? Salad? Only because I piled it all on top of a handful of leaves, really.

    Close up of grilled halloumi on top of dressed salad.

    📖 Recipe

    A plate of grilled halloumi on top of potato and shallot salad with a fork.

    Roasted Shallot and Potato Salad with Halloumi

    A simple roasted shallot and potato salad - great for a side dish or main meal
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Author: Sasha Hooper

    Equipment

    • Roasting dish
    • Frying pan

    Ingredients 

    • 10-12 Anya potatoes, or potatoes of your choice
    • 3 banana shallots, 2 cut into quarters, 1 very finely chopped
    • 1 sprig rosemary, finely chopped
    • 1 tablespoon cold-pressed rapeseed or olive oil
    • 4 tablespoons cold-pressed rapeseed or olive oil
    • 1 tablespoon wholegrain mustard
    • 2 tablespoon apple cider vinegar
    • salt and pepper
    • a few stems of purple sprouting broccoli, or other long-stemmed broccoli
    • 125 g halloumi, roughly half a block (though I won't judge you if you use the whole block)
    • a few handfuls of salad leaves

    Instructions

    • Preheat oven to 180 degrees C. Toss the potatoes and quartered shallots with 1 tablespoon oil, the rosemary and some salt and pepper. Roast for 30-35 minutes or until the potatoes are cooked through.
      10-12 Anya potatoes, 1 sprig rosemary, 1 tablespoon cold-pressed rapeseed or olive oil, salt and pepper
    • Whilst the potatoes are roasting, prepare the dressing. Whisk together the finely chopped shallot, mustard, vinegar and remaining 4 tablespoons of oil with some seasoning until combined. Set aside.
      3 banana shallots, 4 tablespoons cold-pressed rapeseed or olive oil, 2 tablespoon apple cider vinegar, 1 tablespoon wholegrain mustard
    • Blanch the purple sprouting broccoli in boiling water for 3 minutes. Drain well.
      a few stems of purple sprouting broccoli
    • Slice the halloumi using a sharp knife into 1cm slices. Heat a dry frying pan over medium-high heat and fry the halloumi for a minute or two on each side until golden brown.
      125 g halloumi
    • Place a couple of handfuls of salad leaves onto each plate. Assemble the potatoes, shallots, broccoli and halloumi on top. Drizzle the dressing generously over the top.
      a few handfuls of salad leaves
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    Notes

    I used Anya potatoes for this recipe. These are a cross between Desiree and Pink Fir Apple potatoes. If you could get hold of Pink Fir Apple they would be perfect for this. You could substitute any potato you like for this but waxy new potatoes are best. If you use a maincrop, be sure to chop them up before roasting - 1 inch pieces should be about right.
    This salad would be amazing with asparagus too when it is in season. The same goes for Jersey Royal potatoes!
     

    Nutrition

    Calories: 882kcal | Carbohydrates: 73.8g | Protein: 27.3g | Fat: 56g | Saturated Fat: 18.6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 55.6mg | Sodium: 2230.4mg | Potassium: 2011.4mg | Fiber: 12g | Sugar: 7.3g | Vitamin A: 109.9IU | Vitamin C: 192.8mg | Calcium: 854.9mg | Iron: 4.4mg
    Course Salad, Side Dish
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    A plate of grilled halloumi on top of potato and shallot salad with a fork.

    Dressing slightly adapted from The French Kitchen.

     

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    Comments

    1. Bernardine says

      October 15, 2021 at 6:02 pm

      5 stars
      A tasty and satisfying salad... Mmmm 😋

      Reply
    5 from 1 vote

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    Hi there, I’m Sasha and I’m excited that you’re here! At Eat Love Eat, I work with my husband Jacob to create modern and approachable recipes that highlight the magic in simplicity; it’s our passion.

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