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Middle Eastern Recipes

Double Easy Herby Haloumi & Dukkah Potato Wedges

Double Easy Herby Haloumi & Dukkah Potato Wedges

Double Easy Herby Haloumi & Dukkah Potato Wedges

with Cucumber Salad & Garlic Sauce

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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.

Tags:

Veggie

•Climate Superstar

•Over 30g protein

Allergens:

Sesame

•Almond

•Milk

•Eggs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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.)

2 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

Nutritional Values

Energy (kJ)3717 kJ

Fat62.3 g

of which saturates30.5 g

Carbohydrate37.7 g

of which sugars16.9 g

Protein43.8 g

Sodium2637 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• 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.

2

• Meanwhile, to a medium bowl, add haloumi and cover with water. • Thinly slice cucumber into rounds. • Cut tomato into thin wedges.

3

• 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, in batches, until golden brown, 1-2 minutes each side. • Remove from heat. Add the honey, turning to coat.

4

• 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!

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