Glazed Halloumi Loaded Patatas Bravas

Name: Glazed Halloumi Loaded Patatas Bravas with Garlic Aioli and Rocket
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 700 grams Potatoes; 1 unit(s) Red Onion; 1 sachet(s) Dried Oregano; 4 unit(s) Garlic Clove**; 225 grams Halloumi; 1 sachet(s) Smoked Paprika; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 25 grams Red Pepper Chilli Jelly; 96 grams Mayonnaise; 20 grams Wild Rocket; 1 tsp Sugar; 50 milliliter(s) Water for the Sauce

with Garlic Aioli and Rocket

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A Spanish favourite, bravas sauce is lightly spiced with paprika before it's spooned over roasted potatoes to make patatas bravas. Here, we're making a quick garlic aioli and topping with glazed halloumi for a hearty vegetarian dinner.

Tags:

Veggie

•New

Allergens:

Milk

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 unit(s)

Red Onion

1 sachet(s)

Dried Oregano

4 unit(s)

Garlic Clove**

225 grams

Halloumi

(Contains: Milk)

1 sachet(s)

Smoked Paprika

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Red Pepper Chilli Jelly

96 grams

Mayonnaise

(Contains: Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3805 kJ

Energy (kcal)909 kcal

Fat41.4 g

of which saturates17.7 g

Carbohydrate105.8 g

of which sugars28.9 g

Dietary Fibre11.6 g

Protein35.4 g

Salt5.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Small Bowl

•Garlic Press

•Medium Saucepan

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potato and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Meanwhile, peel and grate the remaining garlic (or use a garlic press)

Heat a drizzle of oil in a medium saucepan.

Once hot, add the grated garlic and smoked paprika. Fry for 1 min.

Stir through the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to the boil, then lower to a simmer and cook until thickened, 4-5 mins.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Once the halloumi is cooked, remove from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi in the glaze until well coated.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix together in a small bowl with the mayonnaise and season with salt and pepper. Set your aioli aside.