Roasted potatoes with haloumi and rosemary

Roasted potatoes with haloumi and rosemary

1 hour 5 mins

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Ingredients

  • 1kg Perlas potatoes, halved
  • 1 bulb garlic, halved crossways
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons olive oil
  • 250g haloumi, cut into 1.5cm cubes
  • 60g baby rocket

Directions

  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Place potato, garlic and rosemary in a large roasting pan. Drizzle with oil. Toss to coat. Season with salt and pepper.

  • Step 2

    Roast for 50 minutes or until potatoes are golden and tender. Add haloumi to pan. Roast for 10 minutes or until haloumi is just golden and starting to melt.

  • Step 3

    Discard garlic. Add rocket to pan. Toss gently to combine. Serve.

Recipe courtesy of www.taste.com.au

Serving size 4

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