Greek-Style Haloumi & Oregano Wedges
with Salad, Tzatziki & Almonds
There are plenty of surprises in this meal. With honey and oregano coating the haloumi, you get herby, gooey, squeaky sweetness, while the salad provides a subtly peppery contrast, with the perfect amount of acidity from the tomatoes. Serve with a dollop of tzatziki for tang and creaminess.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
½ sachet
dried oregano
1 packet
haloumi
(Contains Milk;)
1
carrot
½ punnet
snacking tomatoes
1 bag
salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
red wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with 1/2 the dried oregano (see ingredients). Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.
• Grate carrot. • Halve snacking tomatoes (see ingredients).
• In a large bowl, combine carrot, tomato, salad leaves and a drizzle of red wine vinegar and olive oil. Toss to combine. Season to taste.
• Drain haloumi and pat dry. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey and remaining dried oregano. Cook, turning haloumi, until coated and fragrant, 1 minute.
• Divide Greek-style haloumi, oregano wedges and salad between plates. • Sprinkle with flaked almonds. Serve with a dollop of tzatziki. Enjoy!