Halloumi with Greek Potato Salad

Halloumi with Greek Potato Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 3, 2017.

Cutting halloumi into steaks first, then slices will help it cook through quicker.


Ingredients

Halloumi with Greek Potato Salad

  • 1 bag diced potatoes, any liquid drained
  • 1-1½ tablespoons Greek spice mix
  • ½ punnet baby capsicums *
  • ½ punnet cherry tomatoes *
  • 2 tablespoons parsley leaves
  • 1 pack green olives (optional, adults)
  • 1 sachet Greek dressing
  • 1 packet halloumi cheese
  • 1 courgette
  • ½ bag baby spinach

To Serve

  • ½ lemon (optional, adults)

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Pat potatoes dry and toss on prepared tray with Greek spice mix and a drizzle of oil. Season and bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking.
  2. Slice capsicums 1cm. Add to a large bowl with cherry tomatoes, parsley, olives (if using) and Greek dressing. Toss to combine and set aside.
  3. Pat halloumi dry with paper towels. Place your hand flat on top of halloumi and use a knife to slice through horizontally to make two thin squares. Cut each square in half lengthways and then slice into 2cm strips. Dice courgette 1cm and cut lemon into wedges (if using), set aside.
  4. Remove potatoes from oven and change to high grill. Add courgette to tray with potatoes and grill for about 5 minutes, until potatoes are golden and crispy. Leave to cool slightly and fold through spinach.
  5. Heat a drizzle of oil in a large fry-pan on medium high heat. Cook halloumi for about 1 minute each side, until golden.
  6. To serve, divide potatoes between plates and top with Greek salad and slices of halloumi. Serve with a lemon wedge on the side.

Nutritional Information

Energy 1822 kj
435 kcal
Protein 16.4g
Carbohydrate 29.3g
Fat 27.3g