Sumac-Glazed Double Haloumi & Potato Fries
with Cherry Tomato Salad & Yoghurt
Haloumi, fries and a fresh cherry tomato salad sounds like the refreshing dinner everyone loves. We’re in love with the Turkish sumac spices that give both colour and flavour to haloumi, and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds) enamoured.
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Ingredients
2
potato
1 punnet
cherry tomatoes
1
cucumber
2 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Turkish Sumac Seasoning
1 bag
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, halve cherry tomatoes. Slice cucumber into half-moons. • Cut haloumi into 1cm slices. • In a large bowl, combine haloumi, Turkish sumac seasoning, a pinch of salt and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove pan from heat, add the honey and gently turn haloumi to coat.
• In a large bowl, combine mixed salad leaves, cherry tomatoes, cucumber, a pinch of salt and pepper and a drizzle of vinegar and olive oil. Season. • Divide potato fries, cherry tomato salad and sumac-glazed haloumi between plates. • Serve with Greek-style yoghurt. Enjoy!