Plant-Based Dhal & Haloumi Loaded Spuds

• 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.