Halloumi and Potato Rosti
with Green Bean Salad
This is not your average potato rosti. We have jazzed up the classic pan-fried potato cake, with cheesy, salty and chewy halloumi! Simple but impressive, dinner tonight is a winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
1 tbsp
Greek Seasoning
(Contains Sulphites)
230 g
Russet Potato
170 g
Green Beans
28 g
Almonds, sliced
(Contains Tree nuts)
56 g
Baby Arugula
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
In Step 1, squeezing the grated potato mixture helps remove excess moisture, and allows the potato to bind with the halloumi. Also, less moisture means more crispiness!
Wash and dry all produce.* Cut stems off green beans, then cut into 1-inch pieces. On a clean tea towel, using a box grater, coarsely grate potatoes. Over your sink, wrapped in the tea towel, squeeze excess moisture from potatoes. To a large bowl, add potatoes. Using a box grater, coarsely grate halloumi. To the bowl with potatoes, add halloumi and lemon-pepper seasoning. Stir together and set aside.
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a small bowl.
Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then loosely scatter half the potato-halloumi mixture in two even piles (four piles for 4 ppl). (TIP: Don't press down!) Cook, until rostis are golden-brown and slightly crispy, 2-3 min per side. Transfer to a plate and cover with foil to keep warm.
Repeat with another 1 tbsp oil (dbl for 4 ppl) and remaining potato-halloumi mixture. (NOTE: The second batch may cook faster, since your pan will be extra hot! Keep your eye on them so they don't burn.)
When rostis are done, reduce heat to medium. Add another 1 tbsp oil (dbl for 4 ppl), then beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 5-6 min. Meanwhile, in another large bowl, whisk together mustard, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl).
When beans are done, transfer them to the bowl with dressing. Toss to coat. Add arugula and toasted almonds. Toss to combine. Divide halloumi-potato rostis and green bean salad between plates. Serve with sour cream on the side, for dipping.
