Glazed Halloumi Loaded Patatas Bravas
with Garlic Aioli and Rocket
A Spanish favourite, bravas sauce is lightly spiced with paprika before it's spooned over roasted potatoes to make patatas bravas. Here, we're making a quick garlic aioli and topping with glazed halloumi for a hearty vegetarian dinner.
The quantities provided above are averages only.
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
700 grams
Potatoes
1 unit(s)
Red Onion
1 sachet(s)
Dried Oregano
4 unit(s)
Garlic Clove
225 grams
Halloumi
(Contains Milk)
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Red Pepper Chilli Jelly
96 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red onion, then cut each half into 3 wedges.
Pop the potato and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Meanwhile, peel and grate the remaining garlic (or use a garlic press)
Heat a drizzle of oil in a medium saucepan.
Once hot, add the grated garlic and smoked paprika. Fry for 1 min.
Stir through the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to the boil, then lower to a simmer and cook until thickened, 4-5 mins.
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.
Once the halloumi is cooked, remove from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi in the glaze until well coated.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix together in a small bowl with the mayonnaise and season with salt and pepper. Set your aioli aside.
Share your roasted veg between your serving bowls and pour the bravas sauce all over.
Drizzle over your garlic aioli.
Arrange your glazed halloumi on top and serve with a handful of rocket to finish.
Enjoy!
