Balsamic-Glazed Halloumi & Tuscan Potatoes
with Tomato & Rocket Salad
- Sulphites
- Milk
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Bring a little rustic romance to your plate with our balsamic-glazed halloumi and Tuscan roast potatoes. Paired with a zingy tomato and rocket salad, it’s the perfect mix of rich, roasty, and refreshingly tangy—like a warm Italian evening, no passport needed.
Ingredients
1
Tomato
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Rocket leaves
1 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
1 sachet
Mediterranean Spice Blend
2
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Meanwhile, cut halloumi into 1cm-thick slices.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side.
• Meanwhile, cut potato into bite-size chunks. Thinly slice radish. Cut tomato into thin wedges.
• Place potato on a lined oven tray. Sprinkle over Mediterranean spice blend, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender,
25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Top haloumi with the butter and drizzle over balsamic glaze over.
• Meanwhile, in a large bowl, combine rocket leaves, radish, tomato and a drizzle of vinegar and olive oil. Season to taste.
• Divide balsamic glazed haloumi, tomato rocket salad and Mediterranean roast potatoes between plates. Spoon remaining balsamic glaze and resting juices over the haloumi to serve. Enjoy!
