Greek-Style Haloumi & Oregano Wedges
with Salad, Tzatziki & Almonds
- Milk
- Almond
- Eggs
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Cashew
- Almond
There are plenty of surprises in this meal. With honey and oregano coating the haloumi, you get herby, gooey, squeaky sweetness, while the salad provides a subtly peppery contrast, with the perfect amount of acidity from the tomatoes. Serve with a dollop of tzatziki for tang and creaminess. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
½ sachet
dried oregano
1 packet
haloumi
(Contains: Milk)
1
carrot
½ punnet
snacking tomatoes
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
tzatziki
(Contains: Eggs, Milk May be present: Cashew, Walnut, Almond, Macadamia)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
red wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with 1/2 the dried oregano (see ingredients). Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.
• Grate carrot. • Halve snacking tomatoes (see ingredients).
• In a large bowl, combine carrot, tomato, salad leaves and a drizzle of red wine vinegar and olive oil. Toss to combine. Season to taste.
• Drain haloumi and pat dry. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey and remaining dried oregano. Cook, turning haloumi, until coated and fragrant, 1 minute.
• Divide Greek-style haloumi, oregano wedges and salad between plates. • Sprinkle with flaked almonds. Serve with a dollop of tzatziki. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The honey-and-oregano glaze on the haloumi was a standout for many, delivering a satisfying sweet-salty balance. Some found the overall dish a little mild or lacking cohesion, and a few felt the honey was too dominant.
- Ease of prep: Most found this a quick and easy meal to pull together, with several noting the wedges cooked well in an air fryer to save time.
- Suggestions: Soaking the haloumi in water before cooking helps reduce saltiness, and cooking it 2 minutes longer than suggested improves texture. Some swapped oregano for paprika on the wedges, used maple syrup in place of honey, or crumbed the haloumi for a different result. A few suggested more tzatziki or extra dressing on the salad to bring the dish together.
- Leftovers: A few customers enjoyed leftovers for lunch the next day, though wedges were noted as not keeping well overnight.
- Portions: Many felt there was not quite enough haloumi for two people, and some found the overall meal on the lighter side for a main dinner.
