Top Tip

Some halloumi may not be vegetarian so check this if you want to make this recipe vegetarian

Halloumi Rosti with Mushrooms, Spinach & Pine Nuts

Food Main Courses Gluten-free

Eddie Shepherd, cookbook author & development chef

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4 Servings

Ingredients

FOR THE HALLOUMI ROSTI

Baby new potatoes 500g

Halloumi 250g

Dried oregano pinch

Red onion 1 diced

Parsley 2 tbsp chopped

Spring onions 2 finely chopped

Free-range egg yolks 4

Cracked black pepper to season

Salt small pinch

Butter 1 tsp

FOR THE MUSHROOMS

Closed cap mushrooms 250g sliced into quarters

Fresh rosemary 1 tbsp chopped

Garlic cloves 2 roughly chopped

Tamari 1 tbsp

Dry white wine splash

Olive oil drizzle

Method

FOR THE HALLOUMI ROSTI
Boil potatoes for 15 minutes or until just cooked. Strain and leave to cool
Grate into a bowl, discarding skins. Grate the halloumi and mix together
Add spring onions, and bind mixture together with egg yolks
Season with pepper, parsley, oregano and salt
Shape rosti mix into four patties, pressing rosti into flat circles about 12 cm across, 1.5 cm thick
Heat a little oil and butter and fry each rosti on each side for about 2 minutes until browned with soft centre
FOR THE MUSHROOMS
Fry the garlic and rosemary for ½ a minute and add mushrooms
Fry for 1 to 2 minutes, add tamari and once liquid has mostly evaporated add wine and cook for a further minute
TO SERVE
Warm the halloumi rosti if needed and serve on a bed of spinach and toasted pine nuts. Top with the mushrooms and finish with a squeeze of fresh lemon juice and some chopped fresh chives