Equipment
- 2 Oven trays
- Baking paper
- 1 Large frypan
- 1 Large bowl
Ingredients
Potato
- 800 g potatoes
- 2 cloves garlic
- 1 tbsp / 15 ml olive oil
- 1 tsp Moroccan seasoning
- 1 tsp honey
Corn
- 2 corn on the cob
Haloumi
- 400 g haloumi
- 1 tbsp olive oil
- 2 tsp honey
Salsa
- 2 tomato
- 1 bunch parsley
- 1 tsp Moroccan seasoning
- 1 tbsp / 15 ml red wine vinegar
Instructions
Before you start
- Preheat the oven to 220 °C fan bake. Line an oven tray with baking paper.
Roast potato
- Dice the unpeeled 800 g potatoes into 2cm-thick chunks. Peel and mince 2 cloves garlic. Put the potato and garlic on the lined oven tray, drizzle with 1 tbsp olive oil, sprinkle with 1 tsp Moroccan seasoning, and toss to coat. Roast for 20 minutes or until golden and tender. Drizzle with 1 tsp honey and toss to coat.
Roast corn
- While the potato is roasting, discard the husk and silks from the corn. Put the corn on an oven tray and roast for 8 minutes or until tender. Cool for 5 minutes, then slice the corn kernels from the cob.
Cook haloumi
- Dice 400 g haloumi. Heat 1 tbsp olive oil in a large frypan pan over high heat. Season the haloumi with salt and pepper. Cook the haloumi for 2-4 minutes, tossing, until golden. Then drizzle with 2 tsp honey, toss to coat, and remove from heat.
Make salsa
- Roughly chop 2 tomato. Finely chop 1 bunch parsley, discarding the stems. In a large bowl combine the corn, tomato, parsley, 1 tsp Moroccan seasoning and 1 tbsp red wine vinegar. Taste, then season with salt and pepper.
To serve
- Divide the golden honey roasties between plates and top with the corn salsa and grilled haloumi.
Nutrition
Calories: 508kcal | Carbohydrates: 39g | Protein: 28g | Fat: 28g | Saturated Fat: 18g | Sodium: 1228mg | Potassium: 985mg | Fiber: 6g | Sugar: 6g | Calcium: 1048mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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