Usually by July I have tasted and sampled many a salad recipe often mixed and matched with some barbecued food. Not this year…the barbecue is still cloaked in its winter cover and salad fare stays stubbornly in the refrigerator waiting for the mercury to rise. There are however some amazing salad type bargains to be had and this weekend I bought some wonderful Jersey Royal potatoes (whose price had dipped dramatically), assorted radishes and colourful sweet cherry tomatoes. I thought these would make a wonderful warm salad offering, neatly stepping the divide between a hot dish and something with a summery salad feel. For protein and substance I have added some cooked halloumi cheese. If you haven’t tried this cheese then do…it has a wonderful texture when cooked and slightly salty taste that goes superbly well with the radishes and potatoes. I used a reduced fat Lighter Halloumi to keep the fat content down. It would make a fantastic vegetarian dish but also comes within the criteria I use for my Bariatric Budget Buster selection of recipes.
WARM RADISH, HALLOUMI, POTATO AND CHERRY TOMATO SALAD
250g/1/2 lb new potatoes
150g/5 oz mixed radishes, cut in half or sliced
100g/4 oz mixed cherry tomatoes, halved
4 tbsp fat-free French dressing
2 tsp Dijon mustard (optional)
1 tbsp chopped fresh dill (optional)
low-fat olive oil cooking spray
200g/7 oz reduced-fat or Lighter Halloumi cheese
1. Cook the potatoes in boiling salted water until tender. Drain and keep warm. (If the potatoes are large then cut in half or into bite-sized pieces).
2. Meanwhile, mix the radishes with the cherry tomatoes, dressing and mustard and dill if used.
3. Spritz a non-stick frying pan with the low-fat olive oil spray, add the cheese slices and cook on both sides for 1-2 minutes until golden brown.
4. Add to the salad mixture with the warm potatoes and toss well to mix. Divide between warmed serving plates and serve immediately.
WLS PORTION: 1/2-1
V suitable for vegetarians
CALORIES PER PORTION: 190
Image courtesy of www.loveradish.co.uk