Protein Boost | Greek Double Halloumi Sheet Pan
with Garlicky Vegetables & Tzatziki
Cooking time
20 minutes
Servings
2/4
Calories
1020 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Who’s the big cheese? Originating in Cyprus, halloumi is popular far and wide for its salty-savoury flavour, irresistibly squeaky consistency and the fact that it is so very suited to cooking. Here, it’s tossed onto a sheet pan with baby potatoes, green beans and leafy greens. With a swoosh of creamy tzatziki, simplicity rules.
We will send you:
- 450g Baby potatoes
- 120g Baby greens (baby spinach or kale)
- 300g Green beans (or string peas)
- 15g Minced roasted garlic
- 60g Garlic-cucumber yogurt (tzatziki)
- 250g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
23 g
Sodium
2780 mg
Total Carb
110 g
Sugars
20 g
Protein
49 g
Fibre
12 g
Preparation
Start the sheet pan
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 16 to 18 min., until beginning to soften.
Mise en place
Meanwhile, remove the stem ends of the green beans. In a medium bowl, combine the green beans, a drizzle of oil, the remaining spices and S&P. Rinse the halloumi and pat dry with paper towel; medium-dice.
Finish the sheet pan
When the potatoes are beginning to soften, remove from the oven, stir, and add the green beans and halloumi. Roast, 5 to 7 min., until the vegetables are tender and the halloumi has browned. In the last 2 min., add the spinach and garlic. Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the sheet pan. Bon appétit!
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