Haloumi Salad & Dhal-Loaded Spuds
with Cherry Tomato Salad & Tamarind Chutney- Almond
- Soy
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Bursting with Indian-inspired flavours, this winner plant-based dinner is comfort on a plate. If you love dhal over rice, wait till you try it on baked potatoes. Trust us, it works. This recipe is under 650kcal per serving.
Ingredients
1 packet
Mixed Salad Leaves
1
Celery
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Lentils
1 sachet
Mumbai Spice Blend
1
Brown Onion
1 packet
Mint
2
Potato
1 packet
Tomato Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1
Carrot
1 packet
Snacking Tomatoes
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Haloumi
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • In a medium bowl, place haloumi and cover with water to soak. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. • Return to oven to bake until golden, a further 6-8 minutes. TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery and tomato, then set aside. • Grate carrot. • Drain and rinse lentils. • Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and carrot, tossing, until tender, 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste to frying pan. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, stock concentrate and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While dhal is simmering, in a medium bowl combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, tomato, cooked haloumi and celery. Toss to coat.
• Divide jacket potatoes and haloumi salad between plates. • Spoon dhal over potatoes. Sprinkle with flaked almonds (see ingredients). Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!
