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Harissa, Halloumi and Potato Hash

with Broccoli and Spinach
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Calories
570 kcal
Protein
34.5g protein
Total
10 minutes
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

Halloumi

(Contains: Milk)

150 grams

Tenderstem® Broccoli

300 grams

Pre-Cooked Diced Potato

50 grams

Harissa Paste

100 grams

Baby Spinach

1 pot(s)

Dukkah Mix

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Energy (kJ)2385 kJ
Energy (kcal)570 kcal
Fat42.2 g
of which saturates21.5 g
Carbohydrate11.2 g
of which sugars8.9 g
Dietary Fibre4.4 g
Protein34.5 g
Salt3.3 g
Potassium638.8 mg
Calcium95.5 mg
Iron1.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Cut the halloumi into 1cm thick slices. Chop the tenderstem broccoli into thirds widthways.


2


Once the frying pan is hot. Fry the potatoes and tenderstem broccoli, turning regularly, until golden brown, 5 mins.

Meanwhile, heat a drizzle of oil in another frying pan over high heat. Add the halloumi and cook until golden brown, 1-2 min on each side.

Once the halloumi is cooked keep it in the pan and set aside.

3

Add three quarters of the harissa and a splash of water to the potatoes and broccoli and cook for 1 min. Add the spinach a handful at a time until just wilted then add half the dukkah and season with salt and pepper.

Pop the yoghurt into a bowl and mix with the remaining harissa and a pinch of salt and pepper.

4

Divide the potatoes and broccoli between plates. Top with the halloumi then spoon over the harissa yoghurt and scatter over the remaining dukkah.

5
6

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