Honey Chicken Tenders, Haloumi & Curried Potato Salad

Name: Honey Chicken Tenders, Haloumi & Curried Potato Salad with Pepitas, Mint & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Capsicum; 1 packet Chopped Potato; 1 Cucumber; 1 Gourmet Leaf Mix; 1 Greek-Style Yoghurt; 1 packet Haloumi; 1 packet Mint; 1 packet Pepitas; 1 Lemon; 1 sachet Curry Powder; 330 g Chicken Tenderloins; 1 drizzle olive oil; 1 tbs brown sugar (or honey)

with Pepitas, Mint & Yoghurt

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

805 kcal

Protein

:

68g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Pre-Prepped

Allergens:

Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Craving something warm yet cooling, roasted but fresh? Then look no further. We have whipped up a curry-spiced roast potato salad, with pan-fried honey haloumi, chicken tenderloins and a fresh capsicum salad to keep it light and bright!

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

Ingredients

Serving amount

1

Capsicum

1 packet

Chopped Potato

1

Cucumber

1

Gourmet Leaf Mix

1

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Haloumi

(Contains: Milk)

1 packet

Mint

1 packet

Pepitas

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)

1

Lemon

1 sachet

Curry Powder

330 g

Chicken Tenderloins

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar (or honey)

Nutritional Values

Energy (kJ)3370 kJ

Calories805 kcal

Fat37.2 g

of which saturates17.8 g

Carbohydrate47 g

of which sugars20 g

Dietary Fibre9.9 g

Protein68 g

Sodium1140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Place chopped potato on a lined oven tray. Drizzle
with olive oil, sprinkle with curry powder, season
with salt and toss to coat.
• Spread out evenly, then roast until tender,
20-25 minutes. Allow to cool.

TIP: If your oven tray is crowded, divide the potato
between two trays.

2

• Meanwhile, thinly slice capsicum.
• Slice cucumber into thin rounds.
• Pick mint leaves and finely chop.
• Slice lemon into wedges.

3

• While the potato is cooling, cut haloumi into
1cm-thick slices.

4

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.Set aside.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• Remove from heat and return the cooked haloumi to the pan. Add the honey and turn to coat.

5

• In a large bowl, combine mint, a good squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper.
• To the dressing, add cucumber, capsicum, gourmet leaf mix and roasted potato. Toss to combine, then season to taste with salt and pepper.

6

• Divide curried potato salad between bowls.
• Top with honey chicken and haloumi.
• Drizzle over Greek-style yoghurt and sprinkle with pepitas to serve. Enjoy!