- 4 medium size potatoes, peeled
- 100ml sunflower oil
- 40g bunch of fresh mint
- juice and zest from one lemon
- 3 tbsp plain flour
- 1 250g block of halloumi cheese
- Use the slicing blade of a cheese grater to slice the potatoes as thinly as you can.
- Heat the sunflower oil in a large frying pan over a medium heat.
- Carefully cook the potato slices in the frying pan giving them 4 minutes each. You're aiming to soften them up but not cook them entirely. Depending on the size of your frying pan you will need to do this in 4 or 5 batches as you don't want them stacked on top of each other in the frying pan.
- Remove the potatoes from the oil with a slotted spoon and leave to cool and drain on some kitchen towel.
- Put the mint, lemon juice and plain flour in a blender and blend into a smooth batter.
- Carefully cut the halloumi down the middle so that it forms two large steak sized pieces.
- On a chopping board lay out a layer of potato slices so that they are all overlapping and just a bit larger than the halloumi slices.
- Spread the mint and lemon batter over the potatoes and place a slice of halloumi on it.
- Spread another layer of mint on top of the halloumi slice and then cover with another layer of interlocking potato slices.
- Repeat the process to create a second stack of potato coated halloumi.
- Heat the oil in the frying pan up to a medium temperature again and fry the coated halloumi on each side until the potatoes are nicely crisped. This will take about 7 to 12 minutes per side, depending on how much you cooked the potatoes at the start.
- Serve with a green leaf salad dressed with a balsamic vinegar dressing.