– 3.3 pounds of new potatoes, – 2-3 red onions, – 2 tablespoons of capers, – 2 tablespoons of chopped dill, – 2 tablespoons of chopped parsley, – 4 tablespoons of olive oil, – 15-20 favorite olives,

– 3-4 stems of chives, – juice squeezed from 1 lemon, – salt, pepper, – optionally: 0.48 pounds of halloumi cheese, – 0.33 pounds of favorite grapes, – zest grated from 1 lemon.

Method of preparation:

1. Clean and halve the potatoes, then boil. After cooling, add thinly sliced or feathered onion, olives, dill, parsley, capers, chopped chives, salt, and pepper to a deep basin.

2. Add olive oil and lemon juice and stir gently. Place cubed halloumi cheese in a pan with a teaspoon of olive oil and cook on both sides until golden brown (2–3 minutes).

3. Add cheese to the salad and half the grapes, if using. Add shredded lemon peel flakes. Eat warm cheese.

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