Double Honey Haloumi & Mumbai Veggie Salad

• Meanwhile, to a medium bowl, add haloumi and 
cover with water to soak. 

• While the haloumi is soaking, thinly slice 
cucumber. Halve snacking tomatoes
(see ingredients). Pick mint leaves and finely 
chop. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive 
oil and garlic over medium-high heat, until 
fragrant, 1 minute. Transfer to a small 
heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture 
and combine. Season to taste with salt
and pepper. 

• While the veggeis are cooling, drain haloumi and 
pat dry. Cut haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook haloumi until golden 
brown, 1-2 minutes each side.
• Remove from heat, then add the honey and turn 
to coat. 

TIP: Cook haloumi in batches for best results!

• In a large bowl, combine mint and a good drizzle 
of white wine vinegar and olive oil.
• To the dressing, add cucumber, mixed salad 
leaves, snacking tomatoes and roasted 
veggies. Toss to combine and season to taste.