Golden Haloumi & Oregano Potato Wedges

Name: Golden Haloumi & Oregano Potato Wedges with Cherry Tomato Salad & Garlic Sauce
Total time: 30m
Yield: 2
Ingredients: 1 packet Balsamic Vinaigrette Dressing; 1 Cucumber; 1 sachet Dried Oregano; 1 packet Garlic Sauce; 1 Gourmet Leaf Mix; 1 packet Haloumi; 1 packet Hummus; 1 packet Parsley; 2 Potato; 1 packet Snacking Tomatoes; 1 drizzle olive oil; 1 tbs honey

with Cherry Tomato Salad & Garlic Sauce

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Calories

:

637 kcal

Protein

:

25g protein

Difficulty

:

Easy

Allergens:

Sesame
Eggs
Milk
May contain traces of allergens
Almond
Cashew
Eggs
Macadamia
Milk
Walnut

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 cherry tomato salad provides some favoured freshness. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

1

Cucumber

1 sachet

Dried Oregano

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

1

Gourmet Leaf Mix

1 packet

Haloumi

(Contains: Milk;)

1 packet

Hummus

(Contains: May contain traces of allergens, Sesame, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)

1 packet

Parsley

2

Potato

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)2660 kJ

Calories637 kcal

Fat43.1 g

of which saturates15.9 g

Carbohydrate37.3 g

of which sugars18 g

Dietary Fibre7 g

Protein25 g

Sodium1460 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

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 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.

2

• Meanwhile, thinly slice cucumber into rounds.
• Halve snacking tomatoes.

3

• 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.

4

• To a second medium bowl, add cucumber, tomatoes, gourmet leaf mix and balsamic vinaigrette dressing. Season to taste with salt and pepper and toss to coat.
• Divide golden haloumi, oregano potato wedges and cherry tomato salad between plates.
• Tear parsley over haloumi. Top with a dollop of garlic sauce and hummus to serve. Enjoy!