Golden Polenta Crusted Haloumi with Roasted Potato Salad & Romesco

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 16, 2022.

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Everyone's favourite cheese stars in this delicious vegetarian dinner. Great for kids as well as adults, the polenta-crusted haloumi, pan-fried until golden, tops a roasted salad of fennel, potatoes and cauliflower. Drizzled with romesco sauce for Spanish flare!

Ingredients

Haloumi

1 pack haloumi cheese, sliced 1cm
3 Tbsp milk
1/2 pack polenta crumb
1 drizzle of oil

Potato Salad

1/2 fennel bulb, thinly sliced
200g potatoes, cut into rounds
150g bunch asparagus, cut into 3cm lengths
1 drizzle of oil
1 pack French seasoning
1/2 pack sliced almonds
1/4 cup sour cream
50g baby spinach

To Serve

50g romesco sauce

Steps

Preheat oven to 230°C (or 210°C fan bake).
Trim fronds off fennel bulb and set aside to serve. Thinly slice fennel bulb. Cut potatoes into rounds and cut cauliflower asparagus into 3cm lengths.
Toss fennel bulb and potatoes with oil and French seasoning and spread in a single layer on two lined oven trays. Season with salt and pepper and roast for 25-30 minutes, until veggies are tender and golden. Halfway through, add asparagus to tray. Add almonds for final 5 minutes of cook time.
Slice haloumi. Place milk in a small bowl and sprinkle polenta crumb onto a plate. Dip each slice of haloumi into milk, then coat in polenta crumb, shaking off any excess crumb.
Heat oil in a medium non-stick frypan on medium-high heat. Cook haloumi for 2-3 minutes each side, until golden brown and crisp.
Toss cooked veggies together with sour cream and spinach. Season to taste with salt and pepper.
Potato salad topped with haloumi, romesco sauce and reserved fennel fronds.

Nutritional Information

Energy	2905 kj 694 kcal
Protein	34.6g
Carbohydrate	33.1g
Fat	45.4g