Abi’s potato-and-halloumi scarpaccia
6
Easy
20 minutes
40 minutes
This potato-and-halloumi scarpaccia is a wonderfully simple dish that’s as delicious as it is easy to make. With its crispy edges, golden crust, and soft centre, it’s sure to impress family or friends.
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Ingredients
Method
- 400 g Woolworths Everyday medium potatoes (4–5 potatoes)
- 180 g flour
- 2/3 cup milk
- 200 g halloumi, grated
- 2 T fresh chives, chopped, plus extra to garnish
- 1 lemon, zested, plus lemon wedges to garnish
- sea salt, to taste
- 2 – 3 T olive oil
- caperberries, to garnish (optional)
Method
Ingredients
1. Preheat the oven to 180°C. Peel the potatoes and grate into a bowl filled with cold water. Allow to soak for 30 seconds to help remove the starch.
2. Drain and pat dry the potatoes using a clean tea towel. Mix with the flour, milk, halloumi, chives, lemon zest and salt. Mix well with a wooden spoon until well incorporated; it should feel quite thick.
3. Drizzle a 35 cm cast-iron pan or ovenproof dish liberally with olive oil. Spoon in the potato mixture and spread evenly.
4. Drizzle with a little more olive oil, then bake for around 40 minutes, or until golden brown.
Allow to cool slightly before serving. Garnish with fresh chives and caperberries and serve with the lemon wedges.
Photographs: Jan Ras/ RB
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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