Potato, Pea and Leek Soup
With Halloumi Cheese Cubes
2tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed and chopped
200g potatoes, peeled and diced
100g leeks, white only, thinly sliced
Salt and freshly ground pepper
300ml chicken stock
100g Halloumi cheese, diced
In a large heavy saucepan, heat 1tbsp olive oil and 25g butter, saute onion and garlic for two minutes.
Add the diced potatoes and leeks and fry for a further 4 minutes.
Add peas and stock, simmer for 12 minutes.
Taste and season.
Heat 1 tbsp olive oil in a frying pan and fry the Halloumi cheese until golden.
Serve in warm bowls and top with Halloumi cubes.