| Portions |
|---|
| Serves 4 as a main |
Ingredients
- 650–700g mini potatoes, halved
- 1 ½ red onions, cut into thin wedges
- Olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Kosher salt
- Freshly ground black pepper
- 200–250g halloumi
For the sauces:
- ¼ cup sriracha
- 2 tablespoons ketchup
- ½ teaspoon crushed red pepper flakes
- 2 lemons
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 3 garlic cloves, minced
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped parsley
For serving:
- 2 romaine hearts, chopped
- ½ red onion, thinly sliced
- ½ cucumber, diced or thinly sliced
- 1 cup cherry tomatoes, halved or quartered
Directions
- Heat your grill to medium. Add the potatoes to a large bowl along with the red onion and drizzle with 3 tablespoons 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 aluminum 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 halloumi into 1/2cm (1/4-inch) thick slices and add to the potato bowl along with another tablespoon of oil. Toss to lightly coat the halloumi and set aside.
- Slide the potato packet onto your grill, close the lid, and cook for 15 minutes. Carefully flip the packet over and continue to cook in a closed grill until the potatoes and onions are tender and golden brown, another 10 minutes or so.
- Remove the potatoes from the grill and set aside to cool slightly. Meanwhile, add the halloumi to the grill, turn the heat up to medium-high and cook, uncovered until well charred, about 2 to 3 minutes per side. Set aside with the potatoes to keep warm.
- For the sauces, prepare the spicy sauce by whisking together the sriracha, ketchup, chili flakes, and the juice of ½ lemon and set aside. For the garlicky sauce, whisk together the yogurt, 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 potatoes and halloumi, drizzle with sauces, and finish with the red onion, cucumber, and cherry tomatoes. Cut the remaining lemon half into wedges and serve alongside the salad.
Note: If cooking inside, heat your oven to 425ºF. Rather than wrapping the potatoes and onions in foil, add them to a large sheet pan and roast in the oven for 30 to 40 minutes or until golden and tender, stirring halfway through. For the halloumi, heat a skillet over medium-high. Add a splash of oil and fry the halloumi for 1 to 2 minutes per side or until golden brown.