Sweet Chilli-Glazed Haloumi & Bombay Potatoes
with Orange Salad & Garlic Aioli- 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 a sweet chilli and perfectly paired with golden, spiced potatoes. Plus, juicy orange wedges scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!
Ingredients
2
potato
1 sachet
Mumbai spice blend
½
carrot
1 packet
haloumi
(Contains: Milk;)
1 packet
sweet chilli sauce
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
garlic aioli
(Contains: Eggs;)
1
orange
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, peel and slice orange into thin wedges. Grate carrot (see ingredients). • Cut haloumi into 1cm 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, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed haloumi, Bombay potatoes and orange salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!
