Roasted Shallot and Potato Salad with Halloumi

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

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5 from 1 vote

Roasted Shallot and Potato Salad with Halloumi

A simple roasted shallot and potato salad - great for a side dish or main meal

Prep Time5

Cook Time35

Total Time40

Course: Salad, Side Dish

Cuisine: British

Servings:

Calories: 882kcal

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

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