[2-in-1] Herby Beef Meatballs, Haloumi, Greek-Style Salad & Potato Wedges for Dinner
with Beef Meatballs & Roast Veggie Salad for Lunch
Calories
:
1070 kcalProtein
:
63.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1 packet
Haloumi
(Contains: Milk)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Capsicum
1
Zucchini
250 g
Beef Mince
1
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1
Tomato
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar
1 piece
egg
(Contains: Eggs)
½ tbs
honey
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak.
- Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Roughly chop zucchini and capsicum into bite-sized chunks. Slice half the red onion into wedges.
- Place veggies on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
3
- Meanwhile, thinly slice remaining red onion. Roughly chop cucumber and tomato.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- In a medium bowl, combine beef mince, fine breadcrumbs, Mediterranean spice blend and the egg.
- Using damp hands, roll spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
4
- When wedges have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add the honey, turning meatballs to coat. Transfer to a plate and cover to keep warm.
- Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
5
- Drain pickled onion. In a second medium bowl, combine cucumber, tomato and pickled onion with a drizzle of olive oil and vinegar. Season to taste.
- Place potato wedges, haloumi, Greek-style salad and a portion of herby beef meatballs on a plate (reserving a portion for lunch).
- Crumble half the fetta cubes over the salad and serve with dill & parsley mayonaisse. Enjoy!
6
- When you're ready to pack lunch place mixed salad leaves, roast veggies and balsamic & olive oil dressing in a container. Top with herby beef meatballs and crumble over remaining fetta. Refrigerate.
- At lunch, drizzle over dressing, toss well to combine and season to tatse.
- Enjoy!
