Curried Haloumi & Carrot Noodle Salad
with Garlic-Parsley Yoghurt & Peanuts
If you’re in the mood for a hearty curry but want a lighter option, how about scooting over here and trying out a curried-spiced haloumi. You get all those bright spices and a carrot noodle salad dressed in yoghurt helps to add that light touch you’re looking for.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
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
3 clove
garlic
1 bag
baby spinach leaves
1 bag
parsley
½
lemon
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
curry powder
1 packet
Apricot Sauce
1 packet
Carrot Noodles
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
Asian Slaw Mix
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves and parsley. Zest lemon to get a good pinch and cut in half. • Cut haloumi into 1cm-thick slices. • In a medium bowl, combine curry powder, a pinch of salt and pepper and a drizzle of olive oil. Add haloumi and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • To the bowl with garlic oil, add apricot sauce, lemon zest and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the bowl of dressing. Toss to coat and set aside. • Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and parsley, then stir to combine. Season to taste and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and gently turn haloumi to coat.
• Meanwhile, add Asian slaw mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with curried haloumi. • Drizzle over garlic-parsley yoghurt and garnish with crushed peanuts to serve. Enjoy!