Crumbed Haloumi Fingers with Spanish Potatoes and Cucumber Salsa

Crumbed Haloumi Fingers with Spanish Potatoes and Cucumber Salsa

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

Spanish Potatoes

  • 400g potatoes, diced
  • 1 carrot, diced
  • 1 pack Spanish spices

Salsa

  • 1/2 telegraph cucumber, finely diced
  • 1 tomato, finely diced
  • 1/2 pack baby spinach, thinly sliced
  • 1 bunch mint, roughly chopped
  • 1 pack green olives

Romesco Mayo

  • 1 pack romesco sauce
  • 1 Tbsp mayo

Haloumi

  • 1 pack haloumi, cut into 1cm fingers
  • 1 Tbsp flour
  • 1 egg
  • 1 pack lemon & herb crumb

Steps

  1. Preheat oven to 230°C. Prep & cook potatoes. Toss potatoes, carrot and Spanish spices on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until tender.
  2. Prep salsa. Combine all salsa ingredients in a bowl and toss with a drizzle of vinegar and olive oil. Season to taste.
  3. Make romesco mayo. In a bowl, combine romesco sauce and mayo.
  4. Prep haloumi. Place haloumi in a bowl with flour and toss to coat. Add egg to same bowl. Split the yolk and toss to coat haloumi. Place breadcrumbs in another bowl. Place haloumi in the breadcrumbs, turn to coat each piece well and place on a plate/tray.
  5. Cook haloumi. Heat a drizzle of oil in a fry pan on medium heat. Cook haloumi for about 1 minute each side, until golden. Add a little more oil as needed.
  6. Serve Spanish potatoes topped with haloumi fingers, salsa and romesco mayo.

Nutritional Information

Energy 2333 kj
558 kcal
Protein 25.4g
Carbohydrate 40.8g
Fat 31.5g