Sumac-Glazed 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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
Ingredients
2
potato
1 punnet
cherry tomatoes
1
cucumber
1 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
Cooking Steps
• 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 medium 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 until golden brown, 1-2 minutes each side. • 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. Toss to coat. • Divide potato fries, cherry tomato salad and sumac-glazed haloumi between plates. • Serve with Greek-style yoghurt. Enjoy!