Double Honey Haloumi & Mumbai Potato Salad
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Double Honey Haloumi & Mumbai Potato Salad

Double Honey Haloumi & Mumbai Potato Salad

with Mint & Garlic 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 crisp capsicum salad to keep it light and bright!

We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
•Over 30g protein
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Mumbai spice blend

2 packet

haloumi

(Contains Milk;)

1

tomato

1

cucumber

1 packet

mint

1 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3113 kJ
Calories744 kcal
Fat44.4 g
of which saturates30.3 g
Carbohydrate33.6 g
of which sugars14.2 g
Dietary Fibre7.4 g
Protein42 g
Sodium2899 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

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

3
3

• While the haloumi is soaking, roughly chop tomato. Thinly slice 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.

4
4

• 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!

5
5

• 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, tomato, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.

6
6

• Divide Mumbai potato salad between bowls. • Top with honey haloumi. Drizzle over yoghurt to serve. Enjoy!