Minted Pea and Halloumi Mash with Cumin Oil
—·Mediterranean
Minted Pea and Halloumi Mash with Cumin Oil
Ingredients
- 2 sprigs fresh mint, leaves removed and reserved, stems reserved
- 1kg Sebago potatoes, peeled, chopped
- 1 garlic clove, peeled, quartered
- 2 cups fresh peas or frozen peas
- 150g halloumi, grated
- 1/4 cup milk
- 20g butter
- 1 tsp ground cumin
- 1 1/2 tbsp extra virgin olive oil
Instructions
4 steps
- 1
Place mint stems, potato and garlic in a large saucepan of water. Bring to the boil over high heat. Cook for 10 minutes or until potato is just tender. Add peas. Boil for 5 minutes or until bright green and tender. Drain well. Remove stems. Discard.
- 2
Return mixture to pan over low heat. Add halloumi, milk and butter. Mash until smooth. Remove from heat. Season with salt and pepper.
- 3
Make Cumin oil: Place cumin in a small frying pan over medium heat. Cook, stirring, for 1 minute. Add oil. Cook for 1 to 2 minutes or until heated through.
- 4
Serve mash drizzled with oil and sprinkled with reserved mint leaves.
Progress
0 / 4 steps
