Haloumi, Lentil Loaded Spuds & Cherry Tomato Salad
with Tamarind Chutney & Flaked Almonds- 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 lentil dhal over rice, wait till you try it on the baked potatoes. Trust us, it works.
Ingredients
1
Brown Onion
1
Carrot
1 packet
Coconut Milk
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;)
2
Garlic
1 packet
Lentils
1 packet
Mint
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
2
Potato
1 packet
Snacking Tomatoes
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1 packet
Haloumi
(Contains: Milk;)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • 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. Sprinkle with plant-based grated cheese. • Return to oven to bake until golden, a further 6-8 minutes. • To a medium bowl, add haloumi and cover with water to soak. TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes then set aside. • Grate carrot. • Drain and rinse half the lentils.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest. • 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. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide potatoes and tomato salad between plates. Top salad with haloumi. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy!
