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Glazed Halloumi Loaded Patatas Bravas
Glazed Halloumi Loaded Patatas Bravas

Glazed Halloumi Loaded Patatas Bravas

with Garlic Aioli and Rocket

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

Get Started
1

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.

Finish the Prep
2

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. 

Make your Bravas Sauce
3

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.

Fry the Halloumi
4

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.

Garlic Aioli Time
5

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.

Finish and Serve
6

Share your roasted veg between your serving bowls and pour the bravas sauce all over.

Drizzle over your garlic aioli.

Arrange your glazed halloumi on top and serve with a handful of rocket to finish.

Enjoy! 

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