Greek-Style Haloumi & Oregano Wedges
with Pear Salad & Tzatziki
There are plenty of surprises in this meal. With honey and oregano coating the haloumi you get herby, gooey, squeaky sweetness, while the crisp pear salad gives a sharp contrast. You’ll be wishing you could have this every night!
This recipe is under 650kcal per serving.
Unfortunately, this week's cucumber was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
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
½
red onion
1
pear
1 bag
spinach & rocket mix
1 packet
haloumi
(Contains Milk;)
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
carrot
Not included in your delivery
olive oil
1 tbs
honey
¼ cup
red wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle over 1/2 the dried oregano and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the wedges are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the vinegar. Add just enough water to cover the onion and stir to coat. Set aside.
Grate the carrot. Thinly slice the pear.
In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Add the spinach & rocket mix, carrot and pear. Season to taste.
Cut the haloumi into four steaks (slice into two thin rectangles, then cut each rectangle in half). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the honey and remaining oregano. Cook, turning the haloumi, until fragrant, 1 minute.
Drain the pickled onion, then add to the salad, tossing to combine. Divide the Greek-style haloumi, oregano wedges and pear salad between plates. Top with a dollop of the the tzatziki and sprinkled with the flaked almonds to serve.
