Greek-Style Double Halloumi & Oregano Wedges
with Radish Salad & Garlic Yoghurt
- Eggs
- Soy
- Milk
There are plenty of surprises in this meal. With honey and dried oregano coating the haloumi you get herby, gooey, squeaky sweetness, while the radish salad gives a sharp contrast. You’ll be wishing you could have this every night!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Cucumber
2 packet
Halloumi
(Contains: Milk; )
1 sachet
Dried oregano
1 packet
Mixed Salad Leaves
1
Red Onion
3
Potato
2
Garlic
2
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges, a drizzle of olive oil and 1/2 the dried oregano on a lined oven tray. Season with salt. Toss to coat, then bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Scrunch the onion in your hands, then add to the vinegar with just enough water to cover the onion. Stir to coat and set aside until serving.
• Thinly slice cucumber into rounds. Very thinly slice radish.
• In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and radish. Set aside.
• Cut halloumi into 4 steaks and pat dry. When the wedges have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Reduce heat to medium, then add the honey and remaining dried oregano and cook, turning to coat halloumi, until fragrant, 1 minute. TIP: Cook in batches if your pan is getting crowded.
• Drain pickled onion, then add to the salad and toss to combine. • Divide oregano wedges, radish salad and Greek-style halloumi between plates. Serve with dill and parsley mayonnaise. Enjoy!
