Double Honey Haloumi & Mumbai Potato Salad
with Mint & Yoghurt
Craving something warm yet cooling, roasted but fresh? Then look no further. We have whipped up a Mumbai-spiced roast potato salad, with pan-fried honey haloumi and a fresh tomato salad to keep it light and bright!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Haloumi
(Contains: Milk;)
1
Gourmet Leaf Mix
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chopped Potato
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1 sachet
Mumbai Spice Blend
1 packet
Mint
1
Cucumber
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, to a large bowl, add haloumi and cover with water to soak.
• While the haloumi is soaking, thinly slice baby capsicum and cucumber. 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 bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.
• While the potato is cooling, drain haloumi and pat dry. Cut the 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, add the honey and turn to coat. TIP: Cook haloumi in batches for best results!
• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, baby capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.
• Divide Mumbai potato salad between bowls. • Top with honey haloumi. Drizzle over yoghurt to serve. Enjoy!
