This dish serves 4 and uses 2 pans. It takes about 30 minutes to prepare, less if you have sliced, par boiled potatoes on standby in the fridge.

Ingredients

• olive oil for frying
• sea salt to taste
• 500 g par boiled potatoes, sliced
• 100 g pitted olives (stuffed green or black, whatever you prefer)
• 375 g spinach leaves
• a slurp of tamari
• 200 g sliced haloumi
• rice flour to coat haloumi
• a sprinkling of chilli flakes
• half a lime
• 2 vine-ripened, sliced into eighths

How it's done

1. Prepare potato, spinach, olive mix: Fry sliced par boiled potatoes until brown, then turn them to brown the other side. When crisp on both sides, add olives, spinach leaves and tamari. Stir and turn off the heat.
2. Prepare the haloumi:   Slice 200 g   haloumi into 16 strips. Place   half   of the strips into a container of rice flour. Put on the lid then   shake the container to coat the cheese. Remove haloumi, then repeat   with the remaining   cheese.   In a second pan, heat some good-quality olive oil and place the haloumi in the hot oil. Sprinkle   chilli flakes on top. After about a minute and when the haloumi is brown on one side, turn it over and cook the remaining side. Transfer cooked haloumi to a plate.
3. Serve it: Scour your cupboards for some interesting plates. They don't have to look the same – harlequin is in! Place some potato mix onto a plate. Lay slices of   fried haloumi onto the potato mix, then squeeze lime juice over the top. Complete the dish by placing sliced tomato where colour is needed. Eat the cheese quickly before it gets cold and squeaky!