Crumbed Haloumi Fingers with Spanish Potatoes & Cucumber Salsa

Crumbed Haloumi Fingers with Spanish Potatoes & Cucumber Salsa

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 10, 2020.
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Ingredients

Potatoes

  • 400g potatoes, diced
  • 1 carrot, diced
  • 1 drizzle of oil
  • 1 pack Spanish spices

Salsa

  • 1 Lebanese cucumber, finely diced
  • 1 tomato, finely diced
  • 50g baby spinach
  • 30g green olives
  • 1 drizzle of oil
  • 1 drizzle of vinegar

Romesco Mayo

  • 50g romesco sauce
  • 1/2 Tbsp mayo

Haloumi

  • 180g haloumi cheese, sliced 1cm
  • 1 Tbsp flour
  • 1 egg
  • 1 pack haloumi herbs
  • 1/2 cup panko breadcrumbs
  • 1 drizzle of oil

Steps

  1. Before you start. Preheat oven to 230°C.
  2. Prep & cook potatoes. Prep potatoes and carrot and toss on a lined oven tray with oil and Spanish spices. Season with salt and pepper and cook for about 25 minutes, until tender.
  3. Prep salsa. Prep cucumber and tomato. Combine all salsa ingredients in a bowl and toss with oil and vinegar. Season to taste with salt and pepper.
  4. Prep romesco mayo. In a small bowl, combine romesco sauce and mayo.
  5. Prep haloumi. Prep haloumi, add to a bowl with flour and toss to coat. Add egg to same bowl. Split the yolk and toss to coat haloumi. Place breadcrumbs and haloumi herbs in a second bowl. Place haloumi in the crumbs, turn to coat each piece well and place on a plate or tray.
  6. Cook haloumi. Heat 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.
  7. Serve. Potatoes topped with haloumi, salsa and romesco mayo.

Nutritional Information

Energy 1977 kj
473 kcal
Protein 24.0g
Carbohydrate 41.6g
Fat 27.6g