The Fuss-Free Family Cookbook by Ciara Attwell

Author:Ciara Attwell [Attwell, Ciara]
Language: eng
Format: epub
ISBN: 9781788707541
Published: 2022-12-14T16:00:00+00:00

LOADED GREEK POTATO WEDGES WITH CRISPY HALLOUMI

I absolutely love halloumi, but I’ve struggled to get the kids to eat it – until I made this recipe. By coating it in panko breadcrumbs it creates crispy little nuggets, which are so tasty served on top of Greek potato wedges and salad.

INGREDIENTS

For the potatoes:

1.25kg Maris Piper potatoes

2 tbsp oil

juice of 1/2 lemon

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

salt and pepper

For the halloumi:

225g halloumi

1 medium egg

40g panko breadcrumbs

1/2 tsp garlic powder

1/2 tsp smoked paprika

spray oil

For sauce and salad ingredients, see overleaf.

For the sauce:

100g fat-free Greek yogurt

1 tsp mint sauce

juice of 1/2 lemon

salt and pepper

For the salad:

200g cherry tomatoes

200g cucumber

50g pitted black olives

1/2 red onion

handful of fresh parsley

SERVING SUGGESTIONS:

For children, serve all the items separated on a plate with the sauce in a small dish for dipping.

STORING:

This recipe is best eaten immediately after cooking. Leftover potatoes and halloumi can be kept in the fridge for up to 2 days, but they will lose their crunch.

METHOD

1. Preheat the oven to 200°C Fan/220°C/Gas Mark 7 and line a large baking tray with parchment paper.

2. Leaving the skins on, cut the potatoes into wedges and add them to a large bowl filled with water.

3. Leave the potatoes to soak for 10 minutes.

4. In the meantime, mix the oil, lemon juice, garlic powder, smoked paprika, oregano and a little salt and pepper together in a small bowl.

5. Drain the potatoes and add them to the lined baking tray. Pour the sauce over the wedges and mix well.

6. Bake in the oven for 45 minutes until cooked through and crispy.

7. To make the crispy halloumi, cut the block of halloumi into bite-sized pieces of approximately 2cm.

8. Crack the egg into a bowl and whisk with a fork.

9. Add the panko breadcrumbs, garlic powder and smoked paprika to another bowl and mix well.

10. Take half the halloumi pieces and add them to the bowl with the egg. Mix to ensure they are coated in the egg on all sides.

11. Transfer to the bowl with the panko breadcrumbs and mix, again ensuring they are fully coated.

12. Place on another baking tray and repeat the process with the rest of the halloumi pieces.

13. Spray the halloumi with some spray oil and bake in the oven for 18–20 minutes until golden brown.

14. To make the sauce, mix together the yogurt, mint sauce, lemon juice and a little salt and pepper together in a small bowl.

15. Chop the salad ingredients into small pieces.

16. When the wedges and halloumi pieces are cooked, remove from the oven.

17. Divide the potato wedges between four plates. Top with the salad ingredients and the halloumi pieces and drizzle on the sauce.

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