Crispy Potato Salad

Ingredients

• 800 g potatoes
• 3 tbsp olive oil
• Salt
• Pepper
• 1 cucumber
• 1 bunch dill (about 20 g)
• 1 Organic lemon
• 200 g yogurt (3.5% fat)
• 1 tbsp honey
• 1 tsp coarse mustard
• 200 g Green beans
• 250 g halloumi

Instructions

1. 1.

   Peel and wash potatoes, then cut into bite-sized pieces with skins on. Toss in a bowl with 2 tbsp olive oil, salt, and pepper; spread on parchment-lined baking sheet and bake at 200 °C (180 °C fan) for about 25 minutes until crispy.

2. 2.

   Meanwhile, peel, wash, and dice cucumber; sprinkle with salt and set aside for 10 minutes. Wash dill, shake dry, reserve one stalk, pinch off the remaining tips and finely chop. Wash lemon, pat dry, halve it; squeeze one half for juice and slice the other into rounds.

3. 3.

   Whisk yogurt, honey, mustard, lemon juice, and chopped dill in a bowl; season with salt and pepper to taste.

4. 4.

   Trim green beans, rinse, then boil in salted water for 7–8 minutes until tender. Drain and shock in cold water to stop cooking.

5. 5.

   Cut halloumi into cubes. Heat remaining olive oil in a pan over medium heat; fry halloumi pieces golden brown on both sides, about 3–4 minutes each side.

6. 6.

   Rinse cucumber again, drain, and pat dry. Combine potatoes, beans, and cucumber with the dressing; tear remaining dill into small pieces. Arrange the crispy potato salad on plates, top with halloumi cubes, and garnish with extra dill and lemon slices.