I do like my reddy pink radishes hot and peppery and when I saw these gorgeous jewels placed in a bunch amongst the greenest of leaves, I just had to buy them!
With it these adorable boiled pearl potatoes, fresh spring onions and salty halloumi cheese. A peri peri lemon olive oil dressing to bring all the flavours together, to add a certain zinginess that brings this summer salad alive!
One of my favorite meals and I really hope all of you enjoy it too! Have an exciting day! Much love, D x
500g pearl potatoes
Bunch of radishes
Halloumi cheese block
4 spring onions sliced
Juice of 1 lemon
6 tbsp olive oil
1 heaped tsp peri peri spice mix
Salt to taste
1 garlic clove minced
Boil the pearl potatoes with skin on for 12 to 15 minutes until they are tender and soft. Drain and set aside
Cut the halloumi cheese into thin slices and place in a hot non stick frying pan with a little olive oil. Keep on a medium heat and brown off on both sides. Be careful as the moisture from the cheese will spit when cooking
Meanwhile roughly chop the radishes and spring onions
In a jug or small bowl. Add the lemon juice to the olive oil for the dressing. Season with salt. I used about 1 teaspoon and stir in the peri peri spice plus the minced garlic
Now to combine. Put all the salad components into a large saucepan, drench in the dressing and toss to ensure all is covered in the dressing
Ready to serve….