Cheddar and Spring Onion Champ with Grilled Halloumi
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Ingredients
- 800 g floury potatoes, peeled and chopped
- 6 spring onions, sliced
- 100 g mature cheddar, grated
- 150 ml whole milk
- 40 g butter
- 250 g halloumi
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 25.8 g
- Carbohydrate
- 36.2 g
- of which sugars
- 5.3 g
- Fat
- 37.8 g
- of which saturates
- 22.8 g
- Fibre
- 5 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and milk.
- 2
Stir the spring onions and cheddar through the mash until melted and well combined.
- 3
Slice the halloumi and brush with the olive oil.
- 4
Heat a griddle pan and cook the halloumi for 2-3 minutes each side until golden.
- 5
Serve the champ topped with the grilled halloumi.
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