This 25-minute (prep included!) potato stir-fry loaded with halloumi & veggiesis sure to become your new dinner favorite! Healthy, quick and easy to make it's a delicious dinner dish that's packed full of flavor and all done in one pan - with just a touch of lemon to take it from great to amazing.
Place a pan over medium-high heat and add in butter and olive oil. Allow the butter to melt, then add in the onion and fry for a minute.
Add in the potatoes, stir, cover with a lid, lower heat to medium, and cook for 5 minutes. Remove the lid and mix a few times while cooking.
Remove the lid, stir, and add in the cauliflower, mushrooms, asparagus, halloumi and lemon slices. Mix well, cover with a lid, and cook for 5 minutes. Remove the lid and mix a few times while cooking.
Remove the lid, stir, and deglaze the pan by squeezing over some lemon juice and mixing - making sure to loosen all the bits stuck to the bottom off the pan. Then take the pan off the heat.
Taste test and season with chili flakes and salt according to taste. Then add in the spinach and parsley, mix well, cover and let sit for two minutes. Serve!
Parsley - don't use the stalk, pick the leaves of before chopping
Lemon - clean it well since we will be adding it with the skin
Potatoes - peel them or wash them thoroughly
Chili flakes - adjust the amount to the type of chili flakes you're using and how spicy you like it. I use Aleppo chili flakes* which are pretty mild.
Spinach can be swapped for kale
White button mushrooms can be switched for another type of mushroom, like shiitake or portobello
Halloumi can be switched for another halloumi-type "grill cheese" or chicken. If using chicken, fry it separately until done and add to the stir-fry together with the spinach and parsley.
Red onion can be swapped for shallots, yellow onion or leeks
Butter and olive oil can be used either both - for the best combo of flavors - or substituted for each other. If using only olive oil you might not need to substitute the full amount of butter - start with just a bit and add more if needed. You can also use another type of vegetable oil.
Tips & tricks
Cut the potatoes small and thin to help them cook quickly
Cover the pan while cooking to help the potatoes cook quicker
Deglaze the pan with lemon juice to get all those flavors that would otherwise just stay in the pan
Taste test before adding salt - depending on whether or not you use salted butter and how salty your halloumi is you may need to add more or less salt
Turn off the heat before adding the spinach and parsley to ensure the veggies aren't overcooked