Oven Baked Indian-Spiced Haloumi
with Veggie Toss & Garlic Yoghurt
- Milk
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced haloumi and three veg. Enjoy!
Ingredients
1
Brown Onion
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
1
Zucchini
1 packet
Chat Potatoes
1 sachet
Mumbai Spice Blend
1 packet
Haloumi
(Contains: Milk)
2
Garlic
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a medium bowl, place haloumi and cover with water to soak.
• Slice carrot (unpeeled) and zucchini into rounds.
• Cut chat potatoes into large chunks.
• Roughly chop brown onion.
• Place potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray.
• Season with salt and pepper and toss to coat, then bake until tender, 25-30 minutes.
• While veggies are roasting, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave, in 10 seocnd bursts, until fragrant.
• Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.
• When the veggies have 10 minutes remaining, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• Add Mumbai spice blend and cook, turning to coat, until fragrant, 1 minute.
• When the veggies have finished roasting, add baby spinach leaves and a drizzle of white wine vinegar to the veggie tray, gently tossing to combine.
• Divide the Indian-spiced haloumi between plates.
• Serve with roast veggie toss and garlic yoghurt. Enjoy!
