Ingredients

• 450 g potato(es), (1lb) small new
• 2 tablespoon lemon juice
• 2 teaspoon olive oil
• 1 level teaspoon dijon mustard
• 1 pinch salt
• 1/8 teaspoon pepper, freshly ground black
• 1 medium onion(s), red, finely sliced
• 100 g halloumi, (3 ½ oz) halloumi cheese, cut into small cubes
• 4 portion spinach, baby
• 200 g red green or yellow pepper(s), (7oz) roasted in brine, drained

Instructions

• Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
  
  
• Meanwhile, make the dressing in a large mixing bowl by whisking together the lemon juice, olive oil and mustard with a pinch of salt and pepper. Add the red onion and stir well.
  
  
• Drain the potatoes and add them to the bowl containing the dressing. Stir well, then let them cool for about 10 minutes.
  
  
• Meanwhile, dry fry the halloumi cheese in a non-stick frying pan until golden brown.
  
  
• Arrange the spinach on four serving plates or bowls and share the potato mixture between them. Tear the peppers into stips and arrange on the salads, then sprinkle the halloumi cheese on top. Add a little more ground black pepper, then serve.
  
  Wrap and store unused halloumi cheese in the refrigerator and use within a week.