Tre Stelle Halloumi Gyros
with Garlic Fries
The classic Greek wrap reborn with Tre Stelle's halloumi! Marinated and seared, this halloumi proves it can easily be the star of the show. If that wasn't enough though, we've added in some Greek fries on the side just for good measure! OPA!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Tre Stelle Halloumi Cheese
(Contains Milk)
2 unit
Pita Bread
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
30 g
Mixed Olives
(Contains Sulphites)
2 unit
Green Onion
460 g
Russet Potato
28 g
Spring Mix
113 g
Baby Tomatoes
7 g
Oregano
1 unit
Lemon
1 tsp
Garlic Salt
(Contains Sulphites)
3 g
Garlic
Not included in your delivery
½ tsp
Salt*
½ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway.)
While fries roast, zest, then juice lemon. Cut Tre Stelle Halloumi into 1/4-inch slices. Strip oregano leaves from the stems, then roughly chop. Thinly slice green onions. Halve tomatoes. Peel, then mince or grate garlic. Drain, then roughly chop olives.
Mix lemon juice, garlic, oregano and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with pepper. Add Tre Stelle Halloumi and toss to coat completely. Heat a large non-stick pan over medium-high heat. When hot, add marinated Tre Stelle Halloumi slices to the dry pan. Sear, until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.) Reserve remaining marinade.
While halloumi sears, stir together lemon zest, green onions, mayonnaise and 1 tbsp water (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Pat pita on both sides with a damp paper towel, then wrap in foil to create a packet. Warm in the top of the oven until soft, 4-5 min.
Add spring mix, tomatoes and olives to the large bowl with reserved marinade (from step 3). Season with salt and pepper.
Spread 2 tbsp of aioli over each pita. Top pita with salad, then Tre Stelle Halloumi. Divide fries between plates. Serve extra aioli alongside, for dipping.
