RH Amar – French’s & Frank’s

Halloumi Rosti with Mushrooms, Spinach & Pine Nuts

Eddie Shepherd, cookbook author & development chef
Serves: 4
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Ingredients

  • FOR THE HALLOUMI ROSTI
  • Baby new potatoes 500g
  • Halloumi 250g
  • Dried oregano pinch
  • Red onion 1 diced
  • Parsley 2 tbsp chopped
  • Spring onions 2 finely chopped
  • Free-range egg yolks 4
  • Cracked black pepper to season
  • Salt small pinch
  • Butter 1 tsp
  • FOR THE MUSHROOMS
  • Closed cap mushrooms 250g sliced into quarters
  • Fresh rosemary 1 tbsp chopped
  • Garlic cloves 2 roughly chopped
  • Tamari 1 tbsp
  • Dry white wine splash
  • Olive oil drizzle

Method

  1. FOR THE HALLOUMI ROSTI
  2. Boil potatoes for 15 minutes or until just cooked. Strain and leave to cool
  3. Grate into a bowl, discarding skins. Grate the halloumi and mix together
  4. Add spring onions, and bind mixture together with egg yolks
  5. Season with pepper, parsley, oregano and salt
  6. Shape rosti mix into four patties, pressing rosti into flat circles about 12 cm across, 1.5 cm thick
  7. Heat a little oil and butter and fry each rosti on each side for about 2 minutes until browned with soft centre
  8. FOR THE MUSHROOMS
  9. Fry the garlic and rosemary for ½ a minute and add mushrooms
  10. Fry for 1 to 2 minutes, add tamari and once liquid has mostly evaporated add wine and cook for a further minute
  11. TO SERVE
  12. Warm the halloumi rosti if needed and serve on a bed of spinach and toasted pine nuts. Top with the mushrooms and finish with a squeeze of fresh lemon juice and some chopped fresh chives
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