Golden Haloumi & Oregano Potato Wedges
with Cucumber Salad & Garlic Sauce
There are plenty of surprises in this meal. With oregano wedges and golden honey haloumi, you get some serious squeak and critical crispiness, while the cucumber salad provides some favoured freshness.
This recipe is under 650kcal per serving.
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.
Ingredients
2
Potato
1 sachet
Dried Oregano
1 packet
Haloumi
(Contains: Milk;)
1
Cucumber
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Parsley
1 packet
Garlic Sauce
(Contains: Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
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 dried oregano 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 the 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.
• To a second medium bowl, add cucumber, tomato, mixed salad leaves and balsamic vinaigrette dressing. Season to taste and toss to coat. • Divide golden haloumi, oregano potato wedges and cucumber salad between plates. • Tear parsley over haloumi. Top with a dollop of garlic sauce to serve. Enjoy!