Haloumi, Lentil Loaded Spuds & Tomato Salad
with Tamarind Chutney
- Milk
- Almond
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- 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.
Ingredients
2
Potato
1
Haloumi
(Contains: Milk;)
1
Brown Onion
2
Garlic
1
Snacking Tomatoes
1
Carrot
1
Lentils
1
Mumbai Spice Blend
1
Tomato Paste
1
Coconut Milk
1
Vegetable Stock Pot
1
Flaked Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
Mint
1
Mixed Salad Leaves
1
Tamarind Chutney
(Contains: Soy;)
Not included in your delivery
olive oil
water
white wine vinegar
Cooking Steps
• 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. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 lentils. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, vegetable stock powder 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. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!
