Apricot-Glazed Haloumi & Mumbai Veggie Toss
with Cucumber Raita & Almonds
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi coated in apricot sauce meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing to finish it off.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1 portion
cauliflower
1 sachet
Mumbai Spice Blend
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
cucumber
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
curry powder
1 packet
Apricot Sauce
1 packet
baby leaves
1 packet
Flaked Almonds
(Contains Almond; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 2-3 minutes of cook time, add flaked almonds to one side of the tray and roast until golden.
TIP: If your oven tray is crowded, divide between two trays.
• Finely chop cucumber and garlic. Cut haloumi into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and cucumber, stir to combine. Season to taste and set aside.
• In a medium bowl, combine haloumi, curry powder(see ingredients) and a drizzle of olive oil. • When veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove pan from heat, then add apricot sauce, tossing haloumi to coat.
• In a large bowl, combine roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil.
• Divide Mumbai veggie toss between bowls. Top with apricot-glazed haloumi. • Spoon over any remaining glaze from the pan. Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!