with Cherry Tomato Salad & Yoghurt
Haloumi, fries and a fresh cherry tomato salad sounds like the refreshing dinner everyone loves. We’re in love with the Turkish sumac spices that give both colour and flavour to haloumi, and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds) enamoured. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Cherry tomatoes
1 punnet
Cucumber
1
Haloumi/grill cheese
1 packet
Turkish Sumac Seasoning
1 sachet
Honey
1 tsp
Mixed Salad Leaves
1 bag
Vinegar
drizzle
Greek-Style Yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, halve cherry tomatoes. Slice cucumber into half-moons. • Cut haloumi into 1cm slices. • In a medium bowl, combine haloumi, Turkish sumac seasoning, a pinch of salt and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and gently turn haloumi to coat.
• In a large bowl, combine mixed salad leaves, cherry tomatoes, cucumber, a pinch of salt and pepper and a drizzle of vinegar and olive oil. Toss to coat. • Divide potato fries, cherry tomato salad and sumac-glazed haloumi between plates. • Serve with Greek-style yoghurt. Enjoy!
2269
kJ
Energy (kJ)
27.8
g
Fat
18.1
g
of which saturates
44.9
g
Carbohydrate
19.3
g
of which sugars
30.7
g
Protein
1221
mg
Sodium
