Kenco Cappuccino 10/19

Halloumi Rosti with Mushrooms, Spinach & Pine Nuts

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


  1. Method for Halloumi Rosti
    - Boil potatoes for 15 minutes or until just cooked. Strain and leave to cool
    - Grate into a bowl, discarding skins. Grate the halloumi and mix together
    - Add spring onions, and bind mixture together with egg yolks
    - Season with pepper, parsley, oregano and salt
    - Shape rosti mix into four patties, pressing rosti into flat circles about 12 cm across, 1.5 cm thick
    - Heat a little oil and butter and fry each rosti on each side for about 2 minutes until browned with soft centre
  2. Method for Mushrooms
    - Fry the garlic and rosemary for ½ a minute and add mushrooms
    - Fry for 1 to 2 minutes, add tamari and once liquid has mostly evaporated add wine and cook for a further minute
  3. To serve:
    - 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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