adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Minted pea and haloumi mash with cumin oil
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious gluten-free side dish featuring peas.
Ingredients:
  • 2 sprigs fresh mint, leaves removed and reserved, stems reserved
  • 1kg Sebago potatoes, peeled, chopped
  • 1 garlic clove, peeled, quartered
  • 500.00 ml fresh peas or frozen peas
  • 150g haloumi, grated
  • 64.38 gm milk
  • 20g butter
  • 2.50 gm ground cumin
  • 27.30 gm extra virgin olive oil
Instructions:
  • In a large saucepan, combine mint stems, potato, and garlic with water. Bring to a boil over high heat and cook for 10 minutes until the potato is just tender. Add peas and boil for an additional 5 minutes until bright green and tender. Drain well, remove and discard the mint stems.
  • Pour the mixture back into the pan over gentle heat. Add in the haloumi, milk, and butter. Mash until creamy. Take it off the heat and season with salt and pepper.
  • Prepare Cumin oil: Toast cumin in a small frying pan over medium heat, stirring for 1 minute. Pour in the oil and continue cooking for 1 to 2 minutes until warmed through.
  • Drizzle the mashed dish with oil and sprinkle with the reserved mint leaves before serving.

Similar Recipes