Crispy Haloumi with Spiced Herb Potatoes

Name: Crispy Haloumi with Spiced Herb Potatoes
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 450 g potatoes; ½ red onion; 1 long red chilli; 1 tbs mint; 1 tbs parsley; 1 block haloumi; 1 lemon; 3 tbs olive oil; salt; pepper

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There’s gold in that there dish! Check out those herbed up potatoes – cover in a veritable gold dust of zingy citrus, spice and fragrant herbs. And look over there – why, if it isn’t golden blocks of tasty crisped up haloumi. We’re rich I tells ya, rich! Eat ‘em up cowboy

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

450 g

potatoes

red onion

long red chilli

1 tbs

mint

1 tbs

parsley

1 block

haloumi

(Contains: Milk;)

lemon

Not included in your delivery

3 tbs

olive oil

salt

pepper

Nutritional Values

per serving

Calories2010 kcal

Fat26.5 g

of which saturates12.5 g

Carbohydrate30.2 g

of which sugars6.8 g

Dietary Fibre0 g

Protein25.6 g

Sodium0 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Pot

•Pan

•Bowl

•Plate

Cooking Steps

PDF

Bring a large pot of salted water to boil. Quarter the potatoes. Finely dice the red onion and the long chilli. Zest and juice the lemon. Finely chop the parsley. Add the potatoes and cook for 12 minutes or until just cooked (check by piercing with a knife to see if it feels soft all the way through). While the potatoes are boiling, this is a great chance to get the chopping done for the onion, chilli, mint, and parsley. We want everything nice and fine so that it coats the potatoes. Once the potatoes have cooked, remove them from the water and strain.

Heat some olive oil in a pan over a high heat. Place the haloumi in the pan, it will look very watery to begin with but don’t be concerned, continue to cook the haloumi for 2-3 minutes per side or until they turn golden brown. Slice the haloumi.

For the salad, place the onion, chilli, chopped mint, parsley, lemon zest, half of the lemon juice, and the olive oil in a large salad bowl. Add the warm potatoes to the bowl and toss well. Season with salt and pepper.

Divide the warm potato salad between plates and serve your haloumi on the side with a good drizzle of lemon juice.