with Zesty Potatoes and Yogurt Sauce
Ingredients: Yellow potato • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Yellow onion • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Lemon-Pepper Seasoning
6 g
Lemon
0.5 unit(s)
Yellow Potato
300 g
Chicken Broth Concentrate
1 unit(s)
Spring Mix
56 g
Tomato
1 unit(s)
Garlic, cloves
0.5 unit(s)
Yogurt Sauce
3 tbsp
Yellow Onion
1 unit(s)
Zesty Garlic Blend
7 g
Oil
3.5 tbsp
Sugar
0.25 tsp
Salt
0.13 tsp
Pepper
0.06 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- Peel, then cut onion into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, cut halloumi into 1/4-inch slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Sprinkle with Lemon-Pepper Seasoning. - Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Cover to keep warm.
- Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Cut tomato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
- Add tomatoes and spring mix, then toss to combine.
- In a large bowl, whisk together lemon zest, 1/4 tsp (1/2 tsp) garlic, broth concentrate and 1/2 tbsp (1 tbsp) oil. Add potatoes and onions, then toss to coat.
- Divide halloumi, potatoes and salad between plates. Serve yogurt sauce on the side.
- Squeeze over a lemon wedge, if you like.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Sprinkle with Lemon-Pepper Seasoning. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Cover to keep warm.
Skip the instructions to slice halloumi.
740
kcal
Calories
51
g
Fat
21
g
Saturated Fat
45
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
29
g
Protein
80
mg
Cholesterol
1920
mg
Sodium
0.4
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
with Zesty Potatoes and Yogurt Sauce
