Halloumi Rosti with Mushrooms, Spinach & Pine Nuts

Food Main Courses Vegetarian
Eddie Shepherd, cookbook author & development chef
4 Servings
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