Green Goddess Haloumi and Roast Potato Salad

Nutrition per serve

Ingredients

• 2pcs potato
• 150g green beans
• 1pcs spring onion
• 180g haloumi
• 5g mint and garlic seasoning
• 25ml green goddess dressing
• 23ml olive oil
• 2pcs egg
• 15ml mayonnaise

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm chunks, then put on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the eggs. Trim the beans and cut in half. Thinly slice the spring onion. Slice the haloumi. Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Wipe the pan clean, then fill with water and bring to the boil for the beans.
3. Step 3 — Cook haloumi
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan. Add the mint and garlic seasoning and 60ml (¼ cup) water to the pan and bring to the boil. Cook for 2 mins or until slightly reduced. Remove the pan from the heat.
4. Step 4 — Make potato salad
   While the haloumi is cooking, add the beans to the pan of boiling water and cook for 2-3 mins until tender. Drain. Combine the green goddess dressing and 1 tbs mayonnaise in a large bowl. Add the beans, potato and spring onion, season with salt and pepper, then toss to combine.
5. Step 5 — Serve up
   Peel and quarter the eggs. Divide the haloumi, potato salad and egg among plates. Drizzle with the warm mint and garlic dressing and enjoy!
6. Step 6 — Make it yours
   If you have any on hand, toss some rocket or mint leaves (or both!) through the potato salad for a leafy vibe.

Allergens

Eier, Milch, Sojabohnen, Sulfit