Plant-Based Dhal & Haloumi Loaded Spuds
with Green Salad & Almonds
Bursting with Indian-inspired flavours, this winner plant-based dinner is comfort on a plate. If you love lentil and haloumi dhal over rice, wait till you try it on baked potatoes. Trust us, it works.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Pot
1 packet
Haloumi
(Contains: Milk;)
1
Celery
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Lentils
1 sachet
Mumbai Spice Blend
1
Brown Onion
1 packet
Mint
2
Potato
1
Tomato
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Utensils
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.
• While potatoes are baking, finely chop brown onion and garlic.
• Roughly chop celery and tomato, then set aside.
• Grate carrot.
• Drain and rinse lentils.
• Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.
• Transfer to a plate lined with paper towel.
• 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 to pan. Cook until fragrant, 1 minute.
• Stir in lentils, coconut milk, stock concentrate
and the water. Simmer until thickened,
2-4 minutes.
• Season with salt and pepper to taste.
• While dhal is simmering, in a medium bowl
combine a drizzle of white wine vinegar and
olive oil.
• Season to taste, then add mixed salad leaves,
tomato and celery. Toss to coat.
• Divide jacket potatoes and haloumi salad between plates.
• Spoon dhal over spuds.
• Sprinkle with flaked almonds (see ingredients).
• Tear over mint to serve. Enjoy!
