Description
A delicious warm salad featuring roasted baby potatoes and crispy halloumi cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 8 ounces halloumi cheese, sliced into ½-inch thick pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups arugula or mixed greens
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper until well coated.
- Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
- While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
- In a large serving bowl, combine the arugula or mixed greens, roasted potatoes, cherry tomatoes, and cooked halloumi.
- Drizzle with fresh lemon juice and toss gently to combine. Garnish with chopped parsley if desired.
- Serve warm and enjoy!
Notes
- For added flavor, consider marinating the halloumi in a mixture of olive oil, lemon juice, and herbs before cooking.
- You can substitute the arugula with spinach or kale for a different green, or add roasted bell peppers for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg