Potatoes are a popular ingredient when it comes to cooking dinner. By adding a colourful salad to the meal, you get a winning combination for everyone’s taste. So, if you are a potato lover, try our recipe for Crispy Potato and Haloumi Roast and enjoy it.
Crispy Potato and Haloumi Roast
Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes
Ingredients:
- 500 g baby potatoes
- 200 g haloumi, cut into 8 slices
- 1 medium onion, cut into wedges
- 6 cloves garlic, chopped
- 1 bunch of asparagus, trimmed
- 250 g cherry tomatoes
- 100 g baby rocket leaves
- ÂĽ cup extra virgin olive oil
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ tsp black pepper, freshly ground
- ½ tsp chilli flakes
- ÂĽ cup parsley leaf, finely chopped
- 1 lemon, juiced
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Preheat the oven to 200°C. Line a baking tray with baking paper and drizzle oil in it
Step 3
Boil potatoes in salted water for 10 minutes. Allow to cool slightly, then cut in half. Place potato, haloumi, onion and half the garlic in a tray, then toss to combine. Bake for 25 minutes or until the potato and haloumi are golden brown.
Step 4
Turn the vegetables and haloumi. Add the asparagus and tomatoes to the tray, then bake for another 5 minutes, or until the potato and haloumi are crispy.
Step 5
Combine garlic, lemon juice and spices in a medium-sized bowl. Add the potato mixture and stir to combine. Serve topped with rocket and parsley.
Serving suggestions:
- Serve with Greek yoghurt
- Serve as a side dish or main dish
Tips:
- Replace the parsley leaf with the mint leaf to improve the flavour
- Store leftover potato and haloumi roast in an airtight container in the refrigerator for up to 3 days
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.