Abuela’s Haloumi & Olive-Aioli Potatoes
with Zingy Cherry Tomato Salad
Calories
:
640 kcalProtein
:
24.9g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Transport your tastebuds to the heart of a Spanish kitchen with this soul-warming plate of tender haloumi and golden potatoes. The addition of salty olives and a zingy cherry tomato salad cuts through the richness for a perfectly balanced, homestyle feast. It’s the kind of comforting, flavour-packed cooking that would make any Abuela proud.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Potato
1 packet
Kalamata Olives
1
Lime
1 packet
Haloumi
(Contains: Milk)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Abuela's Marinade
(May be present: Wheat, Gluten.)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
- Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
2
- Meanwhile, thinly slice tomato into wedges.
- Roughly chop kalamata olives.
- Slice lime into wedges.
3
- Cut haloumi into 1cm-thick slices.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Remove pan from heat add a pinch of paprika seasoning, Abuela's marinade and a splash of water, turning to coat.
5
- Return saucepan to medium-high heat with a drizzle of olive oil. Cook remaining paprika seasoning until fragrant, 1 minute.
- Remove saucepan from heat and add cooked potatoes, olives, garlic aioli and a squeeze of lime juice, tossing until well combined. Season to taste.
- In a second medium bowl, combine tomato, mixed salad leaves, a good squeeze of lime juice and a drizzle of olive oil. Season.
6
- Divide Spanish haloumi, rustic creamy potatoes and tomato salad between plates.
- Serve with any remaining lime wedges. Enjoy!
