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Essential Potatoes2.5kg
2.5kgItem price
£1.50Price per unit
60p/kgA simple way to showcase summer veggies. The halloumi could easily be swapped for Essential British Lamb Meatballs.
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Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment. Bring a large pan of water to the boil, add the potatoes and cook for 10 minutes. Meanwhile, combine the halloumi, aubergine and courgette in a bowl. Add the cumin, zaatar and olive oil, season and mix well to coat.
Drain the potatoes and set aside briefly to steam dry. On a board, press each potato down with a fork, until slightly crushed and the skin splits.
Put the potatoes onto the baking tray with the halloumi and vegetables, and shake it so the potatoes take on a little of the oil. Roast in the oven for 20 minutes, or until the potatoes are crisp. Meanwhile, combine the yogurt, garlic and mint in a small bowl and season. Serve the traybake scattered with mint leaves, the salad onions and the garlicky yogurt for dolloping.
If you’re clearing out the veg drawer, swap in chunks of red onion, peppers or halved tomatoes in place of the aubergine or courgette. For a cheat’s alternative to the minted yogurt, pick up a pot of tzatziki.
Typical values per serving when made using specific products in recipe
Energy | 3,274kJ/ 786kcals |
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Fat | 47g |
Saturated Fat | 27g |
Carbohydrates | 47g |
Sugars | 12g |
Fibre | 11g |
Protein | 38g |
Salt | 3.8g |
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£1.50Price per unit
60p/kg0 added
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£2.80Price per unit
£11.20/kg0 added
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Quantity of Essential Aubergine in trolley 0
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95pPrice per unit
95p each0 added
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£1.75Price per unit
£2.92/kg0 added
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£1.60Price per unit
40p/10g0 added
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£3.00Price per unit
66.7p/10g0 added
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£8.00Price per unit
80p/100ml0 added
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£1.95Price per unit
19.5p/100g0 added
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70pPrice per unit
70p each0 added
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80pPrice per unit
32p/10g0 added
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60pPrice per unit
60p each