Pan-Fried Barbecue Haloumi

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Aussie barbecue seasoning
• 1pcs tomato
• 1pcs carrot
• 180g haloumi
• 50g baby spinach leaves
• 30ml olive oil
• 5ml white or red wine vinegar
• 3ml dijon mustard
• 1ml sugar

Method

1. Step 1 — Bake fries
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into matchsticks (see Kitchen hack). Put the potato, 1 tbs olive oil and 1 tsp barbecue seasoning in a bowl, season with salt and pepper and toss to coat. Put on the lined tray and bake for 20-25 mins until tender.
2. Step 2 — Prep ingredients
   Meanwhile, cut the tomato into wedges. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Halve the haloumi horizontally.
3. Step 3 — Pan-fry haloumi
   Combine the remaining barbecue seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the haloumi and turn to coat. Heat a small frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
4. Step 4 — Toss salad
   Put 2 tsp olive oil, 1 tsp white wine vinegar, ½ tsp dijon mustard and ¼ tsp sugar in a large bowl, season with salt and pepper and whisk to combine. Add the tomato, carrot and spinach and toss to combine.
5. Step 5 — Serve up
   Divide the haloumi, fries and salad among plates. Enjoy!
6. Step 6 — Kitchen hack
   Here's an easy way to cut the potatoes into matchsticks: thinly slice lengthwise, then stack the slices and cut into matchsticks.

Allergens

Sulfit, Milch