Honey Salmon, Haloumi & Curried Potato Salad

Name: Honey Salmon, 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; 280 g Salmon; 1 drizzle olive oil; 1 tbs brown sugar (or honey)

with Pepitas, Mint & Yoghurt

Recipe Development TeamUpdated on September 02, 2026

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Calories

:

943 kcal

Protein

:

59.8g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

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

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, salmon 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

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar (or honey)

Nutritional Values

Calories943 kcal

Energy (kJ)3950 kJ

Fat56.2 g

of which saturates21.1 g

Carbohydrate48.1 g

of which sugars20.2 g

Dietary Fibre9.5 g

Protein59.8 g

Sodium1120 mg

Potassium20.7 mg

Calcium132 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

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

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl.
• Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove from heat, combine the cooked haloumi, salmon and honey. Turn to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

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 haloumi and salmon.
• Drizzle over Greek-style yoghurt and sprinkle with pepitas to serve. Enjoy!