Potato, Pea and Leek Soup

With Halloumi Cheese Cubes

Ingredients

2tbsp olive oil

25g butter

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.