Indian Style Spiced Halloumi Hash

Meanwhile, drain the halloumi, then cut it into 2cm chunks.

Place them into a small bowl of cold water and leave to soak.

Cut the tomato into 2cm chunks.

Zest and quarter the lime.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a large bowl, stir together the tomato, lime zest, half the lime juice, a drizzle of oil and a pinch of salt and pepper.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the (now empty) small bowl and add the chopped mint and yoghurt. Mix together and season with salt and pepper. Set your mint raita aside.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Remove from the heat and stir in the mango chutney until the halloumi is evenly glazed.

Once the potatoes are ready, mix them into the tomato bowl.