Easy Herby Haloumi & Dukkah Potato Wedges
with Cucumber Salad & Garlic Sauce- Sesame
- Almond
- Milk
- Eggs
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
There are plenty of surprises in this meal. With dukkah wedges and parsley haloumi, you get squeak and crispiness, while the cucumber salad provides some freshness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
haloumi
(Contains: Milk;)
1
cucumber
1
tomato
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 bag
parsley
1 packet
Garlic Sauce
(Contains: Sesame, Milk, Eggs;)
Not included in your delivery
olive oil
1 tbs
honey
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, sprinkle with dukkah and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, to a medium bowl, add haloumi and cover with water. • Thinly slice cucumber into rounds. • Cut tomato into thin wedges.
• When wedges have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • 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 from heat. Add the honey, turning to coat.
• In a medium bowl, add cucumber, tomato, mixed salad leaves and balsamic vinaigrette dressing. Season and toss to coat. • Divide haloumi, dukkah potato wedges and cucumber salad between plates. • Tear parsley over haloumi. Top with a dollop of garlic sauce to serve. Enjoy!
