THE LATEST
HALLOUMI & SMASHED GARLIC POTATOES WITH SEASONAL SALSA
A PERFECT MATCH FOR THE OTQ SAUVIGNON BLANC
Here is a delicious recipe to pair with Jules' extra special On The Quiet Sauvignon Blanc. This wine is just the thing when you want a little extra wow factor and calls for an impressive recipe to match!
INGREDIENTS:
200gm block Halloumi sliced in half lengthwise
8-10 Little Gem Potatoes
2-3 Cloves Garlic – chopped
Olive oil
A sprinkle of grated parmesan
Salt & pepper
1 tbsp butter
1/3 cup Currants
1/3 cup Sherry Vinegar
1 cup Mixed gourmet tomatoes or other seasonal veggie like courgette ribbons or soft roast beets (I used Small yellow, orange & mixed Cherry tomatoes)
Small handful of Greek Basil
1/3 cup Roasted capsicum – jarred type, roughly chopped
¼ Cup Toasted Pine nuts
METHOD:
Place the currants & sherry vinegar in a small bowl and microwave for 30 seconds to warm through and then set aside to marinate.
Place potatoes on a lined baking tray, drizzle with a little olive oil, a sprinkle of salt and bake at 190c until golden and tender.
Press baked potatoes with a wooden spoon to smash and split them, sprinkle on chopped garlic, parmesan, dot with small pieces of the butter and season with salt and pepper.
Place back in oven and bake at 200c for around 10-15 minutes until crisp & browned at the edges.
Chop the tomatoes, roasted pepper and combine in a bowl with basil, pinenuts and the vinegar currants.
Season and drizzle with olive oil.While the potatoes are on their 2nd cook, fry the halloumi slices in olive oil until browned.
To serve, place a good pile of the tomato salsa mix on top of warm potatoes and top with the fried halloumi.
