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Oregano Haloumi & Roasted Potato Tacos
Oregano Haloumi & Roasted Potato Tacos

Oregano Haloumi & Roasted Potato Tacos

with Garlic Aioli & Caramelised Onion

Roasted potatoes are often left to the side of a dish, but we’ve given them a starring role tonight. With their herby and golden coating, they work perfectly in these haloumi tacos to deliver loads of flavour.

Tags:
Veggie
Allergens:
Milk
Gluten
Soja
Wheat
Egg

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

1

potatoes

1 sachet

dried oregano

1

red onion

1 clove

garlic

1

cucumber

1

tomato

½ head

cos lettuce

1 block

haloumi

6

mini flour tortillas

1 packet

garlic aioli

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tbs

water

2 tsp

brown sugar

Nutritional Values

per serving
Calories3711 kcal
Fat51.1 g
of which saturates16.8 g
Carbohydrate70.4 g
of which sugars17.7 g
Protein30.2 g
Sodium1468 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Non-Stick Pan
Baking Paper
Baking Tray

Cooking Steps

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato and 1/2 the dried oregano on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

Caramelise the onions
2

While the potato is roasting, thinly slice the red onion. Finely chop the garlic. Slice the cucumber into thin batons. Slice the tomato into thin halfmoons. Shred the cos lettuce. Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes.

TIP: Soaking the haloumi helps mellow out the saltiness!

Flavour the haloumi
3

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Make the lemon aioli
4

While the onion is caramelising, combine the garlic, the remaining dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi, then pat dry with paper towel. Add to the bowl with the garlic mixture. Toss the haloumi to coat.

Cook the haloumi
5

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Serve up
6

Bring everything to the table to serve. Spread some garlic aioli on each tortilla, then fill with some cos lettuce, roasted potato, cucumber, tomato, caramelised onion and haloumi.

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