[NID] Honey Paneer & Mumbai Potato Salad

Name: [NID] Honey Paneer & Mumbai Potato Salad with Mint & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Potato; 1 Garlic; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 packet Mint; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 Paneer Cheese; 1 Capsicum; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Mint & Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

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!

We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Vegetarian

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

1 packet

Mint

Cucumber

1 packet

Mixed Salad Leaves

Paneer Cheese

(Contains: Milk;)

Capsicum

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories486 kcal

Energy (kJ)2030 kJ

Fat23.7 g

of which saturates13.2 g

Carbohydrate39.6 g

of which sugars19 g

Dietary Fibre8.2 g

Protein25.1 g

Sodium819 mg

The average adult daily energy intake is 8700 kJ

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.

• Thinly slice capsicum and cucumber. Pick mint leaves and finely chop. Finely chop garlic. • Cut paneer into 1cm bite-sized chunks. • 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook paneer 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, capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.

• Divide Mumbai potato salad between bowls. • Top with honey paneer. Drizzle over yoghurt to serve. Enjoy!