Middle Eastern Style Loaded Fries and Honey Halloumi
with Roasted Aubergine, Tomato and Spicy Zhoug Yogurt
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Medium Tomato
45 grams
Zhoug Style Paste
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the roasted herb and spice blend, then toss to coat.
Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Turn halfway through.
In the meantime, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the remaining roasted herb and spice, then toss to coat.
Spread out in a single layer. When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins.
Turn halfway through.
When there is 5 mins of roasting time left, 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.
In the meantime, cut the tomato into 1cm chunks.
In a small bowl mix together the zhoug and yogurt. Season with salt and pepper.
Once the halloumi had finished frying, remove from the heat and drizzle over the honey. Turn to coat in the honey.
Share your chip and aubergine between bowls, and scatter over he tomatoes.
Place the halloumi sliced in the middle and drizzle over the zhoug yogurt.
Enjoy!
