Haloumi Salad & Dhal-Loaded Spuds
with Cherry Tomato Salad & Tamarind Chutney
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.
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
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!
