A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper
Prep:10 mins
Serves 4
750g pack new potatoes, halved200g frozen peas250g pack halloumi, thickly slicedjuice 1 lemon2 tbsp olive oilsmall pack mint, chopped75g pack pea shoots
STEP 1Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.STEP 2In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.STEP 3Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.
