Roast potatoes with halloumi and jalapeños

Serves 6 Preparation time 5 minutes Baking time 40 minutes

So easy yet really difficult to stop eating! Serve straight from the oven as piping-hot tapas or as a side with the main course, instead of traditional roast potatoes. They can be made ahead and reheated in the oven.

YOU NEED

• 500g medium potatoes (the waxy type) • 6 jalapeño chillies • 400g halloumi cheese • ¼ cup (60ml) olive oil • sea salt to taste • a handful of mint leaves • 2 spring onions or onion shoots, finely chopped

• 1 lemon

THIS IS HOW

Preheat the oven to 210ºC. Slice the potatoes into quarters and cook them, covered, in the microwave for 10 minutes. Stir the potatoes halfway through the cooking process. Slice the chillies in half and scrape out the seeds. Cut the halloumi into 3cm cubes. Arrange the potatoes on a baking tray, pour half the olive oil over and season with sea salt. Roast for 20 minutes. Sprinkle the rest of the olive oil, mint leaves and spring onions over and mix to combine thoroughly. Shake the potatoes so that they fit together snugly in the centre, but still in a single layer. Place the chillies on the potatoes – the open sides should face upwards. Fill each chilli with halloumi cubes and sprinkle the rest of the halloumi over the potatoes. Roast for a further 20 minutes. Remove the potatoes from the oven, squeeze the lemon juice over and serve immediately. >