We have just begun to dig out our crop of potatoes and they are looking so good. Our variety of choice this season was Agria (though it always is if I'm honest) as it's such a good potato for so many meals; homemade chips, mash, gnocchi, roasting . . . I could go on and on but I won't. It's a pretty sweet haul so far too. I've taken at least four kilos worth so far and there is still plenty of digging to be done!
So this weeks Meatfree Meal is making use of these earthy gems alongside some other delish in season crops. Enjoy xx
Potato, Pumpkin, Haloumi and Green Bean Salad
3 large Pototoes
1/4 Pumpkin
Handful of green beans
90g Haloumi
1/4 Pumpkin
Handful of green beans
90g Haloumi
- Preheat the oven to 180 degrees.
- Peel and cut the potatoes into small 1cm pieces.
- Add potato pieces into a bowl and drizzle with oil. Add any seasoning or herbs you like.
- Put the potato in the oven, set the timer for 25mins.
- Cut the pumpkin into 2cm pieces and remove the skin.
- When the oven timer goes off, add the pumpkin to the oven. Bake for 30mins.
- Cut haloumi into thin 2cm wide pieces and pan fry until golden brown.
- Rinse beans and cook until just tender. Add a blob of butter.
- Add all ingredients into a serving bowl and toss
