Greek-Style Haloumi & Oregano Wedges
with Salad, Tzatziki & Almonds
There are plenty of surprises in this meal. With honey and oregano coating the haloumi, you get herby, gooey, squeaky sweetness, while the salad provides a peppery, earthy and tart contrast. Serve with a dollop of tzatziki for tang and creaminess.
This recipe is under 650kcal per serving.
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
carrot
½
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. )
Not included in your delivery
olive oil
1 tbs
honey
¼ cup
red wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with 1/2 the dried oregano. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While wedges are baking, thinly slice red onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion. Set aside.
Grate carrot. Thinly slice pear (see ingredients) into wedges.
In a large bowl, combine a splash of pickling liquid and a drizzle of olive oil. Add carrot, pear and spinach & rocket mix. Toss to combine. Season to taste.
Cut 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 medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Reduce heat to medium, then add the honey and remaining oregano. Cook, turning haloumi, until coated and fragrant, 1 minute.
Drain pickled onion, then add to salad, tossing to combine. Divide Greek-style haloumi, oregano wedges and salad between plates. Top with a dollop of tzatziki. Sprinkle with flaked almonds. Serve with a dollop of tzatziki.
