serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Cheese and potatoes
- 650-700 g baby (mini) potatoes, halved
- 1½ red onions, cut into thin wedges
- 45 ml olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½-1 tsp smoked paprika
- Kosher salt
- Freshly ground black pepper
- 200-250 g haloumi
Spicy, garlicky and herby sauces
- ¼ cup (60 ml) sriracha
- 1½ tbsp ketchup
- ½ tsp crushed red pepper flakes
- 2 lemons
- 1 cup (250 ml) Greek yoghurt
- ½ cup (125 ml) mayonnaise
- 3 garlic cloves, minced
- Kosher salt
- 1½ tbsp (30 ml) olive oil
- 1½ tbsp finely chopped fresh dill
- 1½ tbsp finely chopped mint
- 1½ tbsp finely chopped parsley
For serving
- 2 cos lettuce (romaine) hearts, chopped
- ½ red onion, thinly sliced
- ½ cucumber, diced or thinly sliced
- 1 cup (200 g) cherry tomatoes, halved or quartered
Serves 4 as a main.
Instructions
- Heat your barbecue grill to medium. Add the potatoes to a large bowl along with the red onion and drizzle with the 45ml (2 tbsp + 1 tsp) of olive oil. Season with the oregano, garlic powder and smoked paprika as well as a good pinch of salt and pepper. Toss well to combine. Layer two large pieces of heavy-duty aluminium foil onto a large sheet pan and transfer on the potatoes and onions. Top with another two pieces of aluminum foil and tightly crimp the edges to seal.
- Slice the haloumi into ½ cm (¼ inch) thick slices and add to the potato bowl. Toss to lightly coat the haloumi in any residual oil and spices and set aside.
- Slide the potato packet onto your grill, close the lid, and cook for 15 to 20 minutes. Carefully flip the packet over and continue to cook in a closed grill until the potatoes and onions are tender, another 10 minutes or so.
- Remove the potatoes from the grill and set aside to cool slightly. Meanwhile, add the haloumi to the grill, turn the heat up to medium-high and cook until well charred, about 2 to 3 minutes per side. Set aside with the potatoes to keep warm.
- Meanwhile, for the sauces, prepare the spicy sauce by whisking together the sriracha, ketchup, chilli flakes and the juice of ½ lemon and set aside. For the garlicky sauce, whisk together the yoghurt, mayonnaise, garlic and olive oil. Add in the zest and juice of 1 lemon and season with salt. Divide this garlicky sauce into two bowls and set one aside. For the herby sauce, simply add the dill, mint and parsley to the remaining bowl of garlicky sauce.
- To serve, scatter the lettuce onto a serving dish. Top with the red onion, cucumber, cherry tomatoes, potatoes and haloumi, and drizzle with sauces. Cut the remaining lemon half into wedges and serve alongside the salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
