Chutney-Glazed Haloumi & Tomato Salad

Name: Chutney-Glazed Haloumi & Tomato Salad with Garlic Sauce & Almonds
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Celery; 1 packet Flaked Almonds; 1 packet Mixed Salad Leaves; 1 packet Haloumi; 1 packet Garlic Sauce; 1 Capsicum; 1 packet Fine Breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 packet Onion Chutney; 1 Carrot

with Garlic Sauce & Almonds

3.5(8)

Recipe Development TeamUpdated on July 16, 2026

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Calories

:

512 kcal

Protein

:

23.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Under 40g carbs

Veggie

Allergens:

Milk

How many haloumi are too many? The answer is you can never have enough of these haloumi! Served with all-time favourites like a capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Celery

1 packet

Flaked Almonds

1 packet

Mixed Salad Leaves

1 packet

Haloumi

(Contains: Milk)

1 packet

Garlic Sauce

1

Capsicum

1 packet

Fine Breadcrumbs

1 sachet

Garlic & Herb Seasoning

1 packet

Onion Chutney

1

Carrot

Nutritional Values

Calories512 kcal

Energy (kJ)2140 kJ

Fat31.9 g

of which saturates14.6 g

Carbohydrate32.2 g

of which sugars18.6 g

Dietary Fibre6.3 g

Protein23.6 g

Sodium1590 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Cut the haloumi into 1cm-thick slices. • In a medium bowl, place haloumi and cover with water to soak.

2

• Thinly slice celery. • Roughly chop tomato. • Grate carrot.

3

• Drain haloumi and pat dry. Cut into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently toss haloumi to coat. • While the haloumi is cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.

4

• Divide tomato salad between bowls. Top with seared haloumi, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!