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Sweet Chilli-Glazed Haloumi & Bombay Potatoes

Sweet Chilli-Glazed Haloumi & Bombay Potatoes

Sweet Chilli-Glazed Haloumi & Bombay Potatoes

with Orange Salad & Garlic Aioli

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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!

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Jordnødder

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Mumbai spice blend

½

carrot

1 packet

haloumi

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 packet

crushed peanuts

1 packet

garlic aioli

1

orange

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3131 kJ

Calories748 kcal

Fat43.7 g

of which saturates16.7 g

Carbohydrate53.6 g

of which sugars33.1 g

Dietary Fibre11.5 g

Protein27.3 g

Sodium2034 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

1

• 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.

2

• Meanwhile, peel and slice orange into thin wedges. Grate carrot (see ingredients). • Cut haloumi into 1cm slices.

3

• 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.

4

• 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!

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