Crispy baby potatoes with golden halloumi and a tangy pickle kick – guaranteed there will be zero leftovers 😮‍💨

Here’s the full details 👇

Ingredients:
750g Nanna Tate Baby Potatoes
225g Halloumi, grated
4 Cornichons/pickles, finely chopped
½ Cucumber, diced
4 Radishes, thinly sliced
¼ Red onion, finely sliced
Small handful of fresh dill and parsley, chopped
Olive oil
Salt and black pepper

Dressing:
3 tbsp olive oil
2 tbsp pickle brine
1 tsp Dijon mustard
Juice of ½ lemon

Method:
1️⃣ Bring a large pan of salted water to the boil. Add the baby potatoes and cook for 15-20 minutes until tender. Drain and allow to cool slightly.
2️⃣ Heat a non-stick frying pan over medium heat. Add small piles of grated halloumi and cook until golden and crisp.
3️⃣ In a large bowl, combine the pickles, cucumber, radishes, red onion, dill and parsley with the potatoes
4️⃣ Stir together the olive oil, pickle brine, Dijon mustard, and lemon juice to make the dressing.
5️⃣ Pour over the dressing and stir to coat the potato salad.
6️⃣ Transfer to a serving bowl and finish with the crispy halloumi and black pepper.

#NannaTate

The big game calls for a proper sharing board 🥔🔥

Pile the table high with mega wedges and cheeseburger-loaded potato skins to kick off the World Cup viewing.

No tiny portions in sight! Find the recipe in the hub – link in bio 🔗

#NannaTate