Sumac-Glazed Haloumi & Potato Fries
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Sumac-Glazed Haloumi & Potato Fries

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.

Tags:
Calorie Smart
Veggie
Climate Superstar
Over 30g protein
Allergens:
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutrition Values

Energy (kJ)2269 kJ
Fat27.8 g
of which saturates18.1 g
Carbohydrate44.9 g
of which sugars19.3 g
Protein30.7 g
Sodium1221 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 Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!