Warm Smashed Potatoes, Carrot Pesto & Halloumi Salad

Another cracking recipe using organic produce from Clonmore Farm in Cahir, Co. Tipperary. Here I’m using their homegrown potatoes, mixed salad leaves and carrots alongside some halloumi for a cracking salad that is perfect for anytime of the year!

You’ll find a step-by-step reel video to help you make the pesto here.

For more recipes using Clonmore Farm produce try my Creamy Chicken with Spinach & Red Onion.

Serves 2 as a main, 4 as a brunch/snack.

  • 200g small potatoes, washed and skin on
  • rapeseed oil
  • salt and pepper
  • 2 carrots with tops on
  • 2 tbsp apple cider vinegar
  • 225g halloumi, drained and cut into thick slices
  • 100g fresh mixed salad leaves
  1. Preheat the oven to 200°C/180°C fan/400°F.
  2. Prick the potatoes and cook in the microwave on high for 10 minutes or parboil.
  3. Once the potatoes have softened, place onto a baking or oven tray and smash each potato with the base of a glass or a potato masher.
  4. Season with oil, salt and pepper before roasting in the oven for 20 minutes.
  5. Create the carrot top pesto following this method.
  6. Use a vegetable peeler to create carrot ribbons. Place the ribbons in a resealable container, add the apple cider vinegar and shake to combine. Leave to marinade until serving.
  7. For the halloumi: heat a dry grill pan or a nonstick frying pan over a high heat until it begins to smoke. Add the halloumi slices, cook for 2-3 minutes until gently turning over and repeating on the other side. Turn the heat down to medium at this stage.
  8. To serve: spread the mixed leaves on the base of a large serving plate, drain the carrot ribbons and scatter over the leaves, stir the pesto through the potatoes and add to the plate with the halloumi.
Warm Smashed Potatoes, Carrot Top Pesto & Halloumi Salad; Delalicious; Sinead Delahunty
Happy cooking,
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