Sumac-Glazed Double Haloumi & Potato Fries

Name: Sumac-Glazed Double Haloumi & Potato Fries with Cherry Tomato Salad & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 1 punnet cherry tomatoes; 1 cucumber; 2 packet haloumi/grill cheese; 1 sachet Turkish Sumac Seasoning; 1 tsp honey; 1 bag Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); 1 packet Greek-Style Yoghurt

with Cherry Tomato Salad & Yoghurt

Get up to $175 off

Haloumi, fries and a fresh cherry tomato salad sounds like the refreshing dinner everyone loves. We’re in love with the Turkish sumac spices that give both colour and flavour to haloumi, and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds) enamoured.

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 punnet

cherry tomatoes

cucumber

2 packet

haloumi/grill cheese

(Contains: Milk; )

1 sachet

Turkish Sumac Seasoning

1 bag

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)3598 kJ

Fat52.8 g

of which saturates34.7 g

Carbohydrate46.6 g

of which sugars20.5 g

Protein52.7 g

Sodium2221 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place 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 haloumi into 1cm slices. • In a large bowl, combine haloumi, Turkish sumac 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 haloumi in batches until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove pan from heat, add the honey and gently turn haloumi 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. • Divide potato fries, cherry tomato salad and sumac-glazed haloumi between plates. • Serve with Greek-style yoghurt. Enjoy!