You’re three bites into Verna’s Halloumi Souvlaki Bowl and boom, you’re on a Greek island. No Jet2 holiday required.
Serves: 2
Total time: 35 minutes
Ingredients
For the halloumi
200g halloumi, sliced into chunky sticks
1 tbsp honey
1/2 tsp chilli flakes (optional)
1 tbsp extra virgin olive oil
For the potato wedges
2 large potatoes, cut into wedges
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
For the salad
Half a cucumber, diced
100g cherry tomatoes, halved
Small handful of black olives
Half a red onion, finely sliced
50g feta, crumbled
Sprinkle of oregano
1 wedge of lemon
Drizzle of olive oil
For the yogurt sauce
3-4 tbsp greek yogurt
1 tbsp extra virgin olive oil
1 clove garlic, minced
2 tbsp water
1 wedge of lemon
Pinch of salt
Method
1. Rinse the potato wedges in a bowl of water until it runs clear. Drain and toss the potato wedges with 1 tbsp of olive oil, sea salt, ground pepper, garlic powder and smoked paprika
2. Place the wedges in the air fryer basket in a single layer (cook in batches if needed) and cook for 8-10 minutes, shaking the basket halfway through to ensure even crispiness. You can also bake them in the oven at 200 degrees C for around 20 minutes
3. While the wedges cook, we can make the salad. In a bowl, combine the cucumber, cherry tomatoes, black olives, and red onion. Drizzle with a bit of olive oil, sprinkle with oregano, and squeeze the lemon wedge over it. Toss to coat, then crumble the feta on top. Set aside
4. Now make the yogurt sauce by mixing the Greek yogurt, extra virgin olive oil, minced garlic, water, lemon juice, and a pinch of salt. Stir until smooth and creamy, then chill in the fridge until ready to serve
5. Grill the halloumi by heating up a non-stick pan over medium heat with a drizzle of olive oil. Place the sliced halloumi into the pan. Squeeze over the honey and let this cook for around 2-3 minus on each side, flipping it over once golden brown. Add a little chilli flakes here if you’d like. Remove and set aside once cooked
6. Assemble the bowl
Start with a layer of potato wedges at the bottom of each bowl
Top with the fresh salad and grilled halloumi
Drizzle generously with the yogurt sauce
7. Finish with an extra sprinkle of herbs and a crack of black pepper if desired
Close your eyes and picture this. You’re sitting on a remote Greek island. The sun is shining and you can smell the faint aroma of grilled halumi and crispy fries in the distance. This is Bolafi, the series that is made for eating on the sofa. You can’t have a sulaki without any fries. So, we’re going to make some potato wedges. This is just a classic Greek salad. Do you think Greeks call it Greek salad or do they just call it salad? You know, I think it’s a good question. And to finish, we’ve got some feta cheese. And that is our Greek salad or salad if you’re in Greece. If you’ve never added honey to your halumi, I’m about to change your life. That is what you’re looking for, the golden crust. And to finish off the dish, I’ve made this yogurt dressing, which is really easy. And you’ve just been served my honey halumi sublaki
Dining and Cooking