Abuela's Glazed Halloumi & Paprika Potatoes

Name: Abuela's Glazed Halloumi & Paprika Potatoes with Zingy Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 3 Potato; 1 Tomato; 1 Radish; 1 packet Halloumi; 1 sachet Paprika Spice Blend; 1 Abuela's Marinade; 1 packet Mixed Salad Leaves; 1 packet Garlic Aioli; 1 Lemon; 1 drizzle olive oil

with Zingy Tomato Salad

Berlinda LeUpdated on May 22, 2026

Get tasty recipes from just $6 per serving

Calories

771 kcal

Protein

31.7g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Soy
Soy
Wheat
Gluten
May contain traces of allergens

Savour the bold, sun-soaked flavours of the Mediterranean with succulent halloumi coated in a smoky paprika and Abuela’s marinade. Served alongside golden rustic potatoes and a crisp rocket salad with zingy radish, this vibrant meal is finished with a dollop of creamy garlic aioli and a fresh squeeze of lemon for a truly soul-warming dinner. We’ve replaced the rocket leaves in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Potato

Tomato

Radish

1 packet

Halloumi

(Contains: Milk)

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

Abuela's Marinade

(May be present: Gluten, Wheat)

1 packet

Mixed Salad Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

Lemon

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)3230 kJ

Calories771 kcal

Fat41.8 g

of which saturates19.3 g

Carbohydrate52.8 g

of which sugars7.3 g

Dietary Fibre10.8 g

Protein31.7 g

Sodium1770 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.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.

Meanwhile, thinly slice tomato into wedges.
Thinly slice radish into rounds.
Slice lime into wedges.

Cut halloumi into 1cm-thick slices.
In a medium bowl, combine halloumi, half the paprika seasoning, a drizzle of olive oil and a pinch of salt.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook halloumi until golden brown, 1-2 minutes each side.
Remove pan from heat and add Abuela's marinade and a splash of water, turning to coat.

Return saucepan to medium-high heat with a drizzle of olive oil. Cook remaining paprika seasoning until fragrant, 1 minute.
Remove saucepan from heat and add cooked potatoes, garlic aioli and a squeeze of lime juice, tossing until well combined. Season to taste.
In a second medium bowl, combine tomato, radish, rocket, a good squeeze of lime juice and a drizzle of olive oil. Season.

Divide Spanish halloumi, rustic creamy potatoes and zingy rocket salad between plates. Spoon over any remaining pan sauce over the halloumi.
Serve with any remaining lime wedges. Enjoy!