Herby Haloumi & Roasted Potato Tacos
with Caramelised Onion & Garlic Aioli
Roast potatoes are often left to the side of a dish, but we’ve given them a starring role tonight. Complete with a garlicky, golden coating, they work a treat with squeaky, salty, herby haloumi for a veggie taco filling that will leave you wanting more.
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
1
potato
1 sachet
garlic & herb seasoning
1
brown onion
1 clove
garlic
1
cucumber
1
tomato
½ head
cos lettuce
1 packet
haloumi
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
1
olive oil
1 tbs
water
1 tbs
balsamic vinegar
2 tsp
brown sugar
Nutritional Values
Instructions
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, season with salt and sprinkle over 1/2 the garlic & herb seasoning. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
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, stirring 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.
