Honey Paneer, Salmon & Mumbai Potato Salad

Name: Honey Paneer, Salmon & Mumbai Potato Salad with Mint & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Garlic; 1 packet Greek-Style Yoghurt; 1 Capsicum; 280 g Salmon; 1 sachet Mumbai Spice Blend; 1 packet Mint; 2 Potato; 1 Paneer Cheese; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Mint & Garlic Yoghurt

Get up to $230 off

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, salmon and a fresh tomato salad to keep it light and bright!

Tags:

Veggie

Allergens:

Milk

•Fish

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

1

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Capsicum

280 g

Salmon

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

1 sachet

Mumbai Spice Blend

1 packet

Mint

2

Potato

1

Paneer Cheese

(Contains: Milk;)

1

Cucumber

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories816 kcal

Energy (kJ)3410 kJ

Fat47.1 g

of which saturates18.2 g

Carbohydrate40 g

of which sugars20.7 g

Dietary Fibre7.4 g

Protein55.7 g

Sodium885 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • 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. TIP: Patting the skin dry helps it crisp up in the pan!

4

• 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 and salmon. Drizzle over yoghurt to serve. Enjoy!