Methods

1. Preheat the oven to 200C/180C fan. To prepare the new potatoes, give them a good wash and cut in half. Lay them out on a baking tray and give them a good drizzle of extra virgin olive oil and a pinch of sea salt. Roast them in the oven for around 30 minutes or until they crisp up.

2. To make the dressing, add all the ingredients to a small bowl and give it a good stir, then set aside.

3. To prepare the peas, you can steam them or place the frozen peas in a lidded Pyrex dish or a small bowl covered with cling film. Add a tablespoon of water to the dish and cook on full power for 4 minutes (750W).

4. Cut the halloumi into ¾ cm slices and dry fry for 2-3 minutes on each side, turning over when it begins to brown and crisp up. It’s best to serve the halloumi just after it’s been cooked.

5. Whilst the halloumi is cooking, assemble the salad. On a large serving dish or individual plates, lay out the watercress leaves, peas and spring onion and give them a good squeeze of lemon juice. Add the new potatoes from the oven, halloumi from the pan, and drizzle over the yogurt dressing. This salad can be enjoyed hot or cold.