HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Style Haloumi & Oregano Wedges
Greek-Style Haloumi & Oregano Wedges

Greek-Style Haloumi & Oregano Wedges

with Radish Salad & Garlic Yoghurt

Read more

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!

Tags:VeggieUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano







1 bag

salad leaves

1 packet

haloumi/grill cheese


2 clove


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs


¼ cup

red wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2578 kJ
Fat32.8 g
of which saturates19.1 g
Carbohydrate48.8 g
of which sugars17.9 g
Protein32.5 g
Sodium1268 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place the potato, 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 the red 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.


Finely chop the garlic. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greekstyle yoghurt and a splash of water to the garlic oil. Stir to combine. Season to taste and set aside.


Thinly slice the cucumber into rounds. Very thinly slice the radishes. In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, cucumber and radish. Set aside.


Cut the haloumi into 4 slices and pat dry. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 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 the pickled onion, then add to the salad and toss to combine. Divide the oregano wedges, radish salad and Greek-style haloumi between plates. Serve with the garlic yoghurt.