Greek-Style Halloumi & Potato Salad

Name: Greek-Style Halloumi & Potato Salad with Garlic Yoghurt & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Cos Lettuce; 1 Tomato; 1 packet Halloumi; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Thyme; 1 packet Potato; 1 packet Grated Parmesan Cheese

with Garlic Yoghurt & Parmesan

Get up to $175 off

Feeling like something fresh and tasty, low-carb and easy? May we present our Greek-style halloumi seasoned in garlic. Tender and simply yum, resting on top of a crisp salad, sprinkled with cheese and garnished with almonds, this dish is perfect to ring in these warmer days (or any day for that matter)!

Tags:

Air Fryer Friendly

•Veggie

•Low Calorie

•Mediterranean

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Cos Lettuce

Tomato

1 packet

Halloumi

Cucumber

1 packet

Greek-Style Yoghurt

1 sachet

Thyme

1 packet

Potato

1 packet

Grated Parmesan Cheese

Nutrition Values

Calories479 kcal

Energy (kJ)2000 kJ

Fat31.3 g

of which saturates21 g

Carbohydrate16.7 g

of which sugars8.9 g

Dietary Fibre3.9 g

Protein30.7 g

Sodium1310 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

• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. Pick thyme leaves. • Cut haloumi into 1cm-thick slices. In a medium bowl, combine haloumi, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and a splash of water, toss to coat.

• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic & olive oil dressing. Season to taste. • Divide herby potato salad between bowls. • Top with haloumi, garlic yoghurt and grated Parmesan cheese. • Sprinkle with toasted almonds and thyme to serve. Enjoy!