Sweet Chilli Haloumi & Bombay Potatoes
with Cucumber Salad & Garlic Aioli- Wheat
- Gluten
- Milk
- Peanuts
- Eggs
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Dive into this bowl of salty, squeaky haloumi slathered in sweet chilli and perfectly paired with golden, spiced potatoes. Plus, fresh cucumber scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!
Ingredients
2
Potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
(Contains: Wheat, Gluten;)
1
Cucumber
½
Carrot
1 packet
Haloumi
(Contains: Milk;)
1 packet
Sweet Chilli Sauce
1 packet
Mixed Salad Leaves
1 packet
crushed peanuts
(Contains: Peanuts, Gluten, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Almond, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and Mumbai spice blend on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients). • Cut haloumi into 1cm-thick slices.
• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat.
• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide sweet chilli haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!
