HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Haloumi & Roasted Potato Tacos
topBanner
Herby Haloumi & Roasted Potato Tacos

Herby Haloumi & Roasted Potato Tacos

with Caramelised Onion & Garlic Aioli

Read more

Roast potatoes are often left to the side of a dish, but we’ve given them a starring role tonight. Complete with a garlickly, golden coating, they work a treat with squeaky, salty, herby haloumi for a veggie taco filling that will leave you wanting more.

Tags:Veggie
Allergens:MilkGlutenSoyEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

potato

1 sachet

garlic & herb seasoning

1

brown onion

1 clove

garlic

1

cucumber

1

tomato

½ head

cos lettuce

1 packet

haloumi

(ContainsMilk)

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

1

olive oil

1 tbs

water

1 tbs

balsamic vinegar

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3773 kJ
Fat51.1 g
of which saturates16.8 g
Carbohydrate73.6 g
of which sugars19.3 g
Protein30.6 g
Sodium1844 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into small chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle over 1/2 the garlic & herb seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes.

2

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Slice the cucumber into thin sticks. Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients). Cut the haloumi into 1cm strips.

3

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

4

While the onion is caramelising, combine the garlic, a drizzle of olive oil and remaining garlic & herb seasoning in a medium bowl. Season with pepper. Add the haloumi and toss to coat.

5

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the haloumi until golden brown, 1-2 minutes each side. Meanwhile, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.

6

Spread some garlic aioli on the base of each tortilla, then fill with the cos lettuce, roast potato, cucumber, tomato, caramelised onion and herby haloumi. Drizzle with the remaining garlic aioli to serve.