Peppered Halloumi & Oregano Wedges
with Roast Courgette & Orange Salad
- Milk
Tonight we're pairing peppered halloumi with golden, oven-baked potato wedges seasoned with oregano for a Medi-inspired crunch. To keep things light, enjoy a roasted courgette salad tossed with baby spinach, rocket and orange wedges in a balsamic and olive oil dressing, finished with a hint of fresh mint. A dollop of creamy garlic yoghurt brings it all together for a balanced and flavour-packed plate.
Ingredients
1 packet
Halloumi
(Contains: Milk)
1 packet
Mint
1
Natural Yoghurt
(Contains: Milk)
1 sachet
Dried oregano
1
Tomato
3
Potato
1 packet
Baby Spinach Leaves
2
Garlic
1
Courgette
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Roughly chop courgette into bite sized chunks. • Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, pick and tear mint leaves. Finely chop garlic. • Peel and thinly slice orange into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Cut halloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 2--4 minutes each side.
• In a large bowl, combine baby spinach & rocket mix, roast courgette, orange, mint and balsamic & olive oil dressing. Season to taste.
• Divide oregano wedges, grilled halloumi and roast courgette salad between plates. Serve with garlic yoghurt. Enjoy!
