Honey Haloumi & Mumbai Potato Salad
with Mint & Yoghurt
Craving something warm yet cooling, roasted but fresh? Then look no further. We have whipped up a Mumbai-spiced roast potato salad, with pan-fried honey haloumi and a fresh tomato salad to keep it light and bright!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
Haloumi
(Contains: Milk;)
1
Gourmet Leaf Mix
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
Chopped Potato
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1 sachet
Mumbai Spice Blend
1 packet
Mint
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar (or honey)
1 drizzle
white wine vinegar* (pantry)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.
• While the haloumi is soaking, thinly slice baby capsicum and cucumber. Pick mint leaves and finely chop. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.
• While the potato is cooling, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey and turn to coat.
• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, baby capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.
• Divide Mumbai potato salad between bowls. • Top with honey haloumi. Drizzle over yoghurt and garnish with flaked almonds to serve. Enjoy!
