Halloumi Niçoise


Serves 1

For the salad

  • 1 medium egg
  • 160g new potatoes
  • 100g green beans, trimmed
  • 30g cherry tomatoes, halved
  • 1 baby gem lettuce
  • 40g pitted black olives
  • 50g halloumi, cut into slices

For the dressing

  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • ½ clove garlic, peeled and crushed
  • Salt and pepper


Bring a pan of water to the boil and cook the egg for 6 minutes or until cooked to your liking then drain. Run under cold water then peel and set to one side.

Bring a large pan of water to the boil, add the potatoes and cook for 10 minutes. Add the beans, cook for a further 3 minutes then drain. Tip the potatoes and beans into a large bowl, leave to cool slightly then add the tomatoes, lettuce and olives.

For the dressing, whisk together the oil, vinegar, mustard and garlic with a pinch of salt and pepper then pour over the salad and toss to coat.

Heat a frying pan over a high heat and cook the halloumi for a minute on each side. Tip the salad into a serving bowl, add the halloumi, quarter the egg and add this to finish.

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