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Sweet Chilli Haloumi & Bombay Potatoes

Sweet Chilli Haloumi & Bombay Potatoes

Sweet Chilli Haloumi & Bombay Potatoes

with Cucumber Salad & Garlic Aioli

Get up to $230 off

Dive into this bowl of salty, squeaky haloumi slathered in sweet chilli and perfectly paired with golden, spiced potatoes. Plus, fresh cucumber scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Eggs

•Peanuts

•Gluten

•Wheat

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

1 packet

Haloumi

(Contains: Milk;)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Sweet Chilli Sauce

1 sachet

Mumbai Spice Blend

2

Potato

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

1

Cucumber

1 packet

Mixed Salad Leaves

1

Carrot

Nutritional Values

Calories698 kcal

Energy (kJ)2920 kJ

Fat44.8 g

of which saturates15.9 g

Carbohydrate44.7 g

of which sugars23.5 g

Dietary Fibre9.1 g

Protein27.9 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Roast the potato

1

• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, place haloumi and cover with water to soak. • Cut potato into bite-sized chunks. • Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.

2

• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients). • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

Cook the haloumi

3

• When 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, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide sweet chilli haloumi, Bombay potatoes and cucumber salad between plates. • Sprinkle over crushed peanuts and serve with garlic aioli. Enjoy!

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