Mediterranean Haloumi & Veggie Fries
with Olive-Cucumber Salad
- Milk
Level up your stock standard veggie fries and cucumber salad combo with a protein worth raving about. This twice-cooked haloumi first starts out in the pan and is then roasted for a truly divine haloumi Glaze it in an easy zesty Mediterranean number and get ready to fight for seconds. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Carrot
1
Cucumber
2
Garlic
1 packet
Kalamata Olives
1 packet
Haloumi
(Contains: Milk;)
1
Lemon
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
2
Sweet Potato
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato, sweet potato and carrot into fries
• Finely chop garlic.
• Cut the haloumi into 1cm-thick slices.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes.
• Meanwhile, heat a large frying fan with a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
• Zest lemon to get a pinch and slice into wedges.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Mediterranean seasoning until fragrant, 1 minute.
• Transfer to a medium bowl, then add lemon zest, a squeeze of lemon juice and stir to combine. Season with salt and pepper.
• Thinly slice cucumber.
• In a large bowl, combine cucumber, kalamata olives, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Add haloumi to seasoning mixture.
• Divide veggie fries, cucumber salad and haloumi between plates.
• Serve with any remaining lemon wedges. Enjoy!
