Roast new potato, beetroot and halloumi salad

We brought back some lovely in season, organic and local new potatoes from the Petersfield farmers market last week. Looking in my fridge, all the ingredients for this salad stood out to me. Also, I'm not seeing the Ocado van driver until next Monday.

What you will need
New potatoes
1 vac-pac of beetroot
1 avocado
1 packet of halloumi
2 cloves garlic
Olive oil
1 tea spoon chilli flakes
Juice of ½ a lemon
3 table spoons olive oil
1 tea spoon wholegrain mustard
1 tea honey
Fresh mint

There aren't many specifics in terms of volume in the above, because I leave it to you to decide what you would like more or less, or even none of.

However, from my list above, firstly slice the larger new potatoes in half and put on to par-boil for 10 minutes. Once this is done, drain them and toss them in a little bit of olive oil, with some salt, the crushed garlic and chilli flakes. Put these in the oven to roast for 30-40 minutes at 200 degrees.

Ten minutes before serving, slice the halloumi into 6-7 slices and dry fry on both sides in a non stick frying pan.

Mix together the lemon juice, oil, mustard and honey and set aside until ready to serve.

When the potatoes have crisped and browned, serve them up with the quartered beetroot and sliced avocado and the halloumi. Drizzle with the dressing and add the fresh mint.

Gipsy Spread also had a roasted chicken breast with his.