Greek-Style Haloumi & Oregano Wedges

Name: Greek-Style Haloumi & Oregano Wedges with Radish Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 Cucumber; 1 packet Halloumi; 1 sachet Dried oregano; 1 packet Mixed Salad Leaves; 1 Red Onion; 2 packet Potato; 2 Radish

with Radish Salad & Garlic Yoghurt

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Tags:

Chef's Choice

Allergens:

Eggs

•Soy

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Cucumber

1 packet

Halloumi

(Contains: Milk; )

1 sachet

Dried oregano

1 packet

Mixed Salad Leaves

Red Onion

2 packet

Potato

Radish

Nutrition Values

Calories570 kcal

Energy (kJ)2380 kJ

Fat41.8 g

of which saturates19.2 g

Carbohydrate22.8 g

of which sugars11.1 g

Dietary Fibre5.2 g

Protein26.3 g

Sodium1030 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.

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 haloumi 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 haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the honey and remaining dried oregano and cook, turning to coat the haloumi, until fragrant, 1 minute.

• Drain pickled onion, then add to the salad and toss to combine. • Divide oregano wedges, radish salad and Greek-style haloumi between plates. Serve with dill and parsley mayonnaise. Enjoy!