2 King Edward potatoes, 100g Halloumi, 1 lemon, olive oil, parsley, oregano, mint
Serves: 2 Preparation: 1 hour
The combination of lemon, parsley, mint and oregano is so utterly Greek that I can never resist it. Whether cooking fish or making a salad, it never fails to excite my senses so as a marinade for roast potatoes and halloumi, it's sheer perfection, and a definite favourite of my husband's.
1) Dice the potatoes (I don't peel mine because there's so much flavour in the skin but this is entirely your choice) and parboil for 5 minutes in hot, salted water. Drain in a colander and set aside to cool and dry.
2) Squeeze the juice of a lemon into a bowl along with a good glug of olive oil and some freshly chopped parsley, oregano and mint. Add the potatoes to the bowl and shake to coat the potatoes in the dressing.
3) Transfer to an ovenproof dish and roast at 220 degrees for 30 minutes.
4) Turn the oven down to 200, dice the halloumi and stir into the potatoes, before transferring to the oven for a further 10 minutes. At this stage I like to season with a little salt and black pepper before roasting. Additional oil shouldn't be necessary but if you would prefer this to be tangy, an extra squeeze of lemon is lovely and helps to brown the halloumi.