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Middle Eastern Recipes

Easy Herby Haloumi & Dukkah Potato Wedges

Easy Herby Haloumi & Dukkah Potato Wedges

Easy Herby Haloumi & Dukkah Potato Wedges

with Cucumber Salad & Garlic Sauce

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There are plenty of surprises in this meal. With dukkah wedges and parsley haloumi, you get squeak and crispiness, while the cucumber salad provides some freshness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Climate Superstar

•Calorie Smart

•Under 40g carbs

•Veggie

Allergens:

Sesame

•Almond

•Milk

•Eggs

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 packet

haloumi

(Contains: Milk;)

1

cucumber

1

tomato

1 bag

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 bag

parsley

1 packet

Garlic Sauce

(Contains: Sesame, Milk, Eggs;)

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)2565 kJ

Fat39.5 g

of which saturates16.1 g

Carbohydrate36.6 g

of which sugars15.9 g

Protein26.7 g

Sodium1602 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• Meanwhile, to a medium bowl, add haloumi and cover with water. • Thinly slice cucumber into rounds. • Cut tomato into thin wedges.

3

• When wedges have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • 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. • Remove from heat. Add the honey, turning to coat.

4

• In a medium bowl, add cucumber, tomato, mixed salad leaves and balsamic vinaigrette dressing. Season and toss to coat. • Divide haloumi, dukkah potato wedges and cucumber salad between plates. • Tear parsley over haloumi. Top with a dollop of garlic sauce to serve. Enjoy!

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