with pickled onion and roast potatoes
This Sticky Glazed Halloumi is a delicious dinner night option, made with the freshest ingredients for a restaurant-level recipes at home.
Allergens
Utensils
Tags
Harissa Spice Mix
1 sachet(s)
Halloumi
200 grams
Onion
1 unit(s)
Red Wine Vinegar
1 sachet(s)
Tomato
1 unit(s)
Salad Leaves
120 grams
Harissa Paste
1 sachet(s)
Yoghurt
75 grams
Naan
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Baby Potatoes
500 grams
Bell Pepper
1 unit(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil then season with harissa spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, drain the halloumi, then cut it into 2cm chunks. Pop into a bowl of cold water and leave to soak.
- Halve, peel and slice the onion as thinly as you can.
- Pop the onion into a bowl with half the red wine vinegar and 1 tsp sugar (per 2P). Add a pinch of salt, mix together and set aside.
- Cut the tomato into 2cm chunks. Trim the salad leaves and roughly chop widthways.
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
- Remove the halloumi from the water, pop onto a plate lined with kitchen paper and pat dry.
- Wipe the (now empty) halloumi bowl and pop in the harissa paste (add less if you'd prefer things milder) and yoghurt.
- Stir to combine, then set aside.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
- Once golden, remove the pan from the heat and allow to cool slightly.
- Return the pan to medium-high heat with another drizzle of oil.
- Fry the bell pepper until softened, 3-4 mins. Season to taste with salt and pepper.
- In a bowl, mix together the remaining red wine vinegar with a drizzle of oil and a pinch of sugar. Season with salt and pepper.
- Just before serving, add the tomato and half the salad leaves to the bowl of dressing and toss to coat.
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- When ready, pop a warm naan onto each plate.
- Spread over the harissa yoghurt sauce and scatter over the remaining salad leaves.
- Top with the halloumi and bell pepper, then drizzle over the sweet chilli sauce. Finish with as much pickled onion as you'd like.
- Serve your halloumi gyros with the harissa-spiced potatoes and tomato salad on the side.
4056
kJ
Energy (kJ)
970
kcal
Energy (kcal)
38.3
g
Fat
20.6
g
of which saturates
113.8
g
Carbohydrate
31.1
g
of which sugars
15.5
g
Dietary Fiber
40.5
g
Protein
0
mg
Cholesterol
7.21
g
Salt
