Best of the Season Haloumi & Potato Caesar with Cos Wedges & Avocado

Best of the Season Haloumi & Potato Caesar with Cos Wedges & Avocado

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (5 Nights For 2) on Sunday, December 18, 2022.
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In this recipe, fit for a festive celebration, we've paired pan-fried haloumi tossed in savoury smoked paprika coating with petite piccolo potatoes, tender green beans and seasonal salad elements. A delicious smoked almond vinaigrette ties everything together and the meal is finished with a creamy Caesar dressing and a shower of fresh chives. For a holiday-worthy feast, enjoy this meal along with our two other festive fare recipes, which can be cooked and eaten together, similar to the Christmas bags.

Ingredients

Potatoes

  • 400g baby potatoes, cut in half
  • 100g green beans, cut in half

Salad

  • 1 baby cos lettuce, cut into wedges
  • 1/2 avocado, sliced

Haloumi

  • 200g haloumi cheese, sliced 1cm
  • 1 pack smoky paprika spices
  • 1 drizzle of oil

Vinaigrette

  • 1 pack chopped smoked almonds
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp honey
  • 1 drizzle of oil
  • 1 1/2 tsp wholegrain mustard

To Serve

  • 1 bunch chives, finely chopped
  • 50g Caesar dressing

Steps

  1. Halve larger potatoes and leave smaller ones whole. Place in a medium pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 15 minutes, until tender. Trim green beans and cut in half. When potatoes have 3 minutes cook time remaining, add green beans. Drain well and return to pot.
  2. Cut lettuce into wedges. Slice avocado. Finely chop chives.
  3. Slice haloumi 1cm and add to a medium bowl. Toss with smoky paprika spices until coated. Heat oil in a medium frypan on medium-high heat. Cook haloumi for 2-3 minutes each side or until golden.
  4. Add all vinaigrette ingredients to a small bowl, stir to combine and season with salt and pepper. Add to cooked potatoes and toss to coat.
  5. Wedges of lettuce and avocado topped with potatoes and haloumi. Drizzle with dressing and sprinkle with chives.

Nutritional Information

Energy 2964 kj
708 kcal
Protein 33.0g
Carbohydrate 33.7g
Fat 47.4g