- Preheat the oven to 200°C. Cut the potatoes into bite-sized cubes and toss with olive oil, salt, and pepper. Roast for 25-30 minutes, until golden and crispy. Allow to cool slightly.
- Blanch the green beans and asparagus in boiling salted water for 5-6 minutes. Drain and set aside to cool. Finely slice the radishes and cucumbers and chop the mint.
- Cut the halloumi into cubes and fry in a dry pan for 2-3 minutes on each side until golden and set aside.
- In a bowl, mix the roasted potatoes, radish, green beans, asparagus, cucumbers, watercress, and mint.
- Drizzle with mustard dressing and toss gently. Season with salt and pepper. Top with the warm halloumi cubes. Serve warm or at room temperature.
Tip: How to make homemade dressing: combine 50 g low-fat yoghurt, 1 tbsp mustard and 1 ½ tbsp honey. Season to taste with lemon juice, salt and pepper.
