Spiced Haloumi
with Green Bean & Potato Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Divide the green bean and potato salad between plates, top with the spiced haloumi and sprinkle over the roasted almonds.
