John Myers
Ingredients for 2 servings:
- 600 g potatoes
- 250 g halloumi or feta cheese
- 50 g ham cubes, low-fat
- 2 handfuls of arugula
- 2 handfuls of cherry tomatoes
- some oil
- Salt
- Gyro spice
- Herbs, Italian
- 4 tbsp Greek yogurt
- 1 tbsp mayonnaise (the light one)
- 1 tsp mustard
- 1 tsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion(s)
- salt and pepper
- Herbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
simple, quick and hearty
Preheat the oven to 200°C (top/bottom heat). Wash and dry the potatoes, then cut them into bite-sized pieces, still with the skin on. Place the potatoes in a bowl and sprinkle with a little oil, salt, gyro seasoning, and herbs. Shake the bowl well to coat all the potatoes. Arrange the potatoes on a baking sheet lined with baking paper. Cook in the hot oven for about 35 minutes. Dice the halloumi and add it to the bowl. Add a little oil and shake the bowl well. After 20 minutes, add the halloumi and ham cubes to the potatoes and cook until cooked through. Meanwhile, mix together the dressing ingredients and set aside. Halve the cherry tomatoes. Divide the arugula and cherry tomatoes between two bowls. As soon as the remaining ingredients are cooked, divide them between the two bowls as well. Serve everything warm with the dressing on the side.
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