Share-Style Greek Beef Kofta & Haloumi Plate
with Herby Wedges, Cucumber Salsa & Fetta
Calling all Mediterranean lovers to the dinner table! This Greek-style delight takes oregano wedges, paprika beef koftas, haloumi and an easy salsa, wraps them all up nicely in warmed wraps and you've got yourself a flavourful meal in every bite. You don't even need cutlery!
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.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
6
Mini Flour Tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 sachet
Dried Oregano
1 packet
Mint
250 g
Beef Mince
2
Potato
1
Red Onion
1
Tomato
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• In a medium bowl, place haloumi and cover with water to soak. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chip cucumber and tomato. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large bowl, combine beef mince, fine breadcrumbs, the egg and paprika spice blend. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Drain pickled onions. • Bring everything to the table. • Build your own plate with Greek beef koftas, wraps, wedges, haloumi, cucumber salsa, pickled onions, mint, fetta cubes and dill & parsley mayonnaise. Enjoy!
