Peri-Peri Halloumi & Golden Potato
with Garden Salad & Honey-Dijon Dressing
Calories
:
455 kcalProtein
:
27.4g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Sulphites
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Tonight is all about flavour and ease! Smokey peri-peri halloumi is baked with golden roast potatoes, served alongside a fresh spinach, rocket, radish and tomato salad, finished with a zesty Dijon dressing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Tomato
1
Radish
1 packet
Dijon Mustard
1 packet
Halloumi
(Contains: Milk; )
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Energy (kJ)1900 kJ
Calories455 kcal
Fat31.7 g
of which saturates18.5 g
Carbohydrate45.9 g
of which sugars8.3 g
Dietary Fibre3.6 g
Protein27.4 g
Sodium1660 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.
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, cut tomato into wedges.
- Thinly slice radish.
- Cut halloumi into 1cm-thick slices.
- In a large bowl, combine Dijon mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.
3
- When the potatoes haves 16 minutes remaining, place halloumi on a second lined oven tray, drizzle with olive oil and sprinkle over peri-peri seasoning. Turning halloumi to coat.
- Bake until cooked through, 14-16 minutes.
4
- To the bowl with dressing, add tomato, radish and spinach & rocket mix. Toss to combine.
- Divide peri-peri seasoned halloumi, roast potato chunks and garden salad between plates. Enjoy!
