Lemon Pepper Halloumi & Fries
with Cherry Tomato Salad & Yoghurt
- Milk
Halloumi, fries and a fresh tomato salad sounds like a refreshing dinner everyone will love. We’re in love with the zesty lemon pepper spice blend that gives both colour and flavour to halloumi, and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds!) enamoured.
Ingredients
1 packet
Mixed Salad Leaves
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Lemon Pepper Seasoning
2 packet
Potato
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, halve cherry tomatoes. • Slice cucumber into half-moons. • Cut halloumi into 1cm slices. • In a medium bowl, combine halloumi, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, gently turning halloumi to coat.
• In a large bowl, combine mixed salad leaves, cherry tomatoes, cucumber, a pinch of salt and pepper and a drizzle of vinegar and olive oil. Season to taste. • Divide veggie fries, cherry tomato salad and lemon pepper halloumi between plates. Serve with Greek-style yoghurt. Enjoy!
