Polenta Crusted Haloumi With Sundried Tomato Pesto & Potato Leek Salad

Polenta Crusted Haloumi With Sundried Tomato Pesto & Potato Leek Salad

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 10, 2019.
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Ingredients

Salad

  • 400g baby potatoes, diced 2 cm
  • 1 clove garlic, mined
  • 1/2 leek, halved lengthways & thinly sliced
  • 1/2 broccoli, chopped into small florets
  • 125g frozen peas
  • Zest & juice of 1/2 lemon
  • 1 Tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1 tsp honey

Haloumi

  • 1 pack haloumi, sliced 1 cm
  • 1/3 cup milk
  • 1 pack polenta crumb mix

To Serve

  • 1 pack sliced almonds
  • 2 Tbsp sun-dried tomato pesto
  • 1 bunch mint, picked
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a pot of salted tap water to a boil. Prep veggies & cook potatoes. Toss potatoes with a drizzle of oil, garlic and 1/2 tsp salt on a lined oven tray. Roast for 25-30 minutes, until potatoes are tender and golden.
  2. Cook leek. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook leek, stirring for 4-5 minutes, until tender and starting to brown. Remove from pan and set aside. Reserve pan.
  3. Prep & cook haloumi. Pour milk into a bowl. Sprinkle polenta crumb onto a plate. Dip each slice of haloumi into milk then coat in polenta crumb. Shake off any excess.
  4. Heat a drizzle of oil in reserved fry-pan on medium-high heat. Fry crusted haloumi for 2-3 minutes, each side, until golden brown and crisp. Keep warm.
  5. Cook broccoli & peas & finish salad. Place broccoli and peas in pot of boiling water and cook for 2-3 minutes, until tender. Drain well. Toss roasted potatoes in a bowl with leeks, broccoli, peas and all remaining salad ingredients. Season to taste.
  6. Serve potato salad topped with haloumi, pesto, almonds, mint and a wedge of lemon.

Nutritional Information

Energy 2701 kj
646 kcal
Protein 28.6g
Carbohydrate 53.3g
Fat 33.7g