Ingredients

• 1 kg peeled waxy potatoes
• ½ cup finely chopped walnuts
• 1 tblsp chopped fresh thyme
• 50 grams butter
• 150 grams sliced haloumi cheese
• grilled peppers and rocket for 4

Method

1. Grate potatoes and squeeze well to remove excess moisture. Mix with walnuts and thyme. Season well with salt and pepper.
2. Melt butter in the base of a large non-stick frying pan and press the potato mixture down flat. Cook over a moderate heat for 10 minutes and then carefully flip over and cook the other side until both sides are golden, or grill until golden.
3. In a separate pan grill haloumi cheese until just browned.
4. Cut the potato cake into wedges and serve layered with the grilled haloumi, grilled peppers and rocket. Served drizzled with walnut or olive oil sprinkled with toasted walnut pieces and sprigs of thyme.

Cooks Tips

Try a walnut dukka, ideal for dipping your olive oil coated bread into, and also try adding a tablespoonful or two to the potato mixture before cooking or sprinkling on top after cooking.