Family-Style Halloumi Steaks & Cheesy Mash

• Meanwhile, boil the kettle. Peel and cut potato
into large chunks. Cut cauliflower into small 
florets.
• Half-fill a medium saucepan with boiling water, 
then add a generous pinch of salt.
• Cook potato and cauliflower in the boiling 
water over high heat until easily pierced with a 
fork, 12-15 minutes. 
TIP: Save time and get more fibre by leaving the 
potato unpeeled.

• Meanwhile, thinly slice carrot into sticks. Chop 
broccoli (including stalk!) into small florets. 
Thinly slice onion.
• Place a colander or steamer basket on top of 
the saucepan, then add broccoli and carrot.
• Cover and steam until veggies are tender, and 
potatoes are easily pierced with a fork, for 
another 7-8 minutes.
• Transfer broccoli and carrot to a bowl. Season 
to taste with salt and pepper and cover to 
keep warm.

• While veggies are steaming, wipe out the frying pan and return to medium-high heat. • Cook onion, stirring regularly until softened, 5-7 minutes. Transfer to a small bowl and season with salt and pepper.

• Drain potatoes and return to saucepan. • Add the milk, butter and a generous pinch of salt and mash until smooth. • Stir in shredded Cheddar cheese, until melted. Cover with a lid to keep warm.