Kid Approved: Barbecue Haloumi and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 180g haloumi
• 10g Aussie barbecue seasoning
• 20g sunflower seeds
• 50g mixed salad leaves
• 30ml olive oil
• 10ml red or white wine vinegar
• 5ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Shred the carrot with a julienne peeler or coarsely grate with a box grater. Drain the haloumi and dry on paper towel, then cut in half horizontally.
2. Step 2 — Roast chips
   Put the potato on the lined tray. Drizzle with 1 tbs olive oil, scatter over half the barbecue seasoning, season with salt and pepper and toss to coat. Roast the potato, turning halfway, for 20 mins or until golden. Scatter over the sunflower seeds and roast for a further 5 mins or until the seeds are golden and the potato is tender.
3. Step 3 — Pan-fry haloumi
   Meanwhile, put the remaining barbecue seasoning and 2 tsp olive oil in a large bowl, season with salt and pepper and stir to combine. Add the haloumi and turn to coat. Heat a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
4. Step 4 — Make salad
   Combine 2 tsp olive oil, 2 tsp red wine vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the carrot and salad leaves and toss to combine (see Make it yours).
5. Step 5 — Serve up
   Divide the haloumi, chips and sunflower seeds and salad among plates. Serve with the mayonnaise for dipping and enjoy!
6. Step 6 — Make it yours
   Feel free to toss in other salad goodies from your veggie drawer, such as cucumber, tomato, capsicum or avocado.

Allergens

Sulfit, Eier, Milch