Haloumi, Lentil Loaded Spuds & Cherry Tomato Salad

Name: Haloumi, Lentil Loaded Spuds & Cherry Tomato Salad with Tamarind Chutney & Flaked Almonds
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Haloumi; 2 Garlic; 1 packet Flaked Almonds; 1 packet Snacking Tomatoes; 1 packet Lentils; 1 sachet Mumbai Spice Blend; 1 Brown Onion; 1 packet Mint; 2 Potato; 1 packet Tomato Paste; 1 packet Tamarind Chutney; Coconut Milk; 1 packet Mixed Salad Leaves; 1 Carrot; 1 sachet Vegetable Stock Pot

with Tamarind Chutney & Flaked Almonds

4.5(57)

Recipe Development TeamUpdated on April 01, 2026

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Calories

865 kcal

Protein

44.5g protein

Preparation Time

50 minutes

Difficulty

Easy

Allergens:

Milk
Almond
Soy
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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Haloumi

(Contains: Milk;)

Garlic

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

Snacking Tomatoes

1 packet

Lentils

1 sachet

Mumbai Spice Blend

Brown Onion

1 packet

Mint

Potato

1 packet

Tomato Paste

1 packet

Tamarind Chutney

(Contains: Soy;)

Coconut Milk

1 packet

Mixed Salad Leaves

Carrot

1 sachet

Vegetable Stock Pot

Nutritional Values

Energy (kJ)3620 kJ

Calories865 kcal

Fat43.5 g

of which saturates31.2 g

Carbohydrate68.3 g

of which sugars26.5 g

Dietary Fibre21.7 g

Protein44.5 g

Sodium2170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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, stock concentrate 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!