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.
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garlic & herb seasoning
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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.
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.
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.
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.
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.