Spiced Haloumi

Name: Spiced Haloumi with Green Bean & Potato Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 bag green beans; 200 g potatoes; 1 block haloumi; 2 tbs olive oil; 1 packet roasted almonds; 1 tsp white wine vinegar; ¼ tsp seeded mustard; 1 sachet Greek spice blend; ½ bag rocket; 1 pinch sugar

with Green Bean & Potato Salad

4.1

(186)

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We met this salad in the wild one day, part Nicoise, part haloumi, all delicious. We weren’t quite sure what to make of it, but one taste was enough to convince us it needed a spot in our boxes. We think you’ll agree!

Allergens:

Milk

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

green beans

200 g

potatoes

1 block

haloumi

(Contains: Milk;)

1 packet

roasted almonds

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

1 sachet

Greek spice blend

½ bag

rocket

Not included in your delivery

2 tbs

olive oil

1 tsp

white wine vinegar

¼ tsp

seeded mustard

1 pinch

sugar

Nutritional Values

per serving

Calories2650 kcal

Fat47.7 g

of which saturates18.6 g

Carbohydrate19.8 g

of which sugars3.2 g

Protein28.7 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Kettle

•Knife

•Bowl

•Pan

•Plate

Cooking Steps

1

Put a full kettle of water on to boil. Trim the green beans. Finely slice the potato (unpeeled) into 3 mm thin slices. Cut the haloumi into 10 mm slices and then in half on a diagonal into triangles.

2

Add the green beans to a large bowl and cover with boiling water. Set aside to stand for 5 minutes, or until bright green and tender but still crunchy. Drain and set aside.

3

Meanwhile, heat 1/2 of the olive oil in a large frying pan over a medium-high heat. Season the potato slices with salt and pepper and add to the pan. Cook for 3-4 minutes on each side, or until golden and crispy. Remove from the pan and set aside. Add the roasted almonds to the pan and cook for 2 minutes to warm through.

4

Meanwhile, in the same large bowl combine the white wine vinegar, Dijon mustard and 1/4 of the olive oil. Season with salt and pepper and mix well. Taste and add the sugar if you think it needs sweetness. Add the green beans, rocket leaves and potato slices and toss to coat in the dressing.

5

Drizzle the remaining olive oil over the haloumi triangles, sprinkle over the Greek spice blend and rub into both sides to coat. Add the haloumi to the frying pan and cook on a medium-high heat for 1-2 minutes on each side, or until golden.