This is hearty, warming meal. Perfect for Autumnal evenings or Sunday lunch.
Ingredients (serves 2)
2 large baking potatoes
Handful of fresh rosemary
200g mushrooms (quartered)
150g carrots (I used baby carrots which didn’t need chopping. If using large carrots – cut into one inch chunks)
1tsp mustard seeds
1tsp coriander seeds (crushed)
Small glass of red wine
1tsp bullion powder
Salt and pepper
6 slices of halloumi
1tsp sesame seeds
1tbsp plain flour
2 heaped tsp English mustard powder
Pop the oven onto 180 degrees. Start by peeling and then grating the potatoes. Using your hands, squeeze the grated potatoes to get as much water out as possible. Season with a bit of salt and pepper. Take the rosemary leaves off the twig, and finely chop up. Add to the potato and give it a good mix. Lightly oil an oven proof dish and create two rösti shaped discs. Put into the oven. They need about 25 minutes to cook. Keep an eye on them.
While the rösti is cooking, in a frying pan, heat the mustard seeds until they start to pop. Add the crushed coriander seeds and olive oil. Cook for another minute before adding the mushrooms and carrots. Add the glass of wine and a teaspoon of bullion powder. Pop onto a medium heat and cook for a good 20 minutes. Make sure it doesn’t get too dry – if it does, add a splash of water.
In a bowl, combine the flour, mustard powder and sesame seeds. Add the halloumi slices and make sure each slice is thoroughly coated. About five minutes before you are ready to serve, heat a second frying pan with plenty of oil. Fry the halloumi until each side is a golden brown colour.
To plate up, place the rösti on the plate, followed by a spoon of the mushroom and carrot mixture. Dot some of the mushrooms around the plate. Finish by adding the halloumi slices on top.