Double Sticky Haloumi & Bombay Potatoes
with Garden Salad & Slivered Almonds
Sweet chilli sauce is a crowd favourite and we want to put it on everything! Haloumi is up next and once again, this sauce has outdone itself. The salty haloumi gets a little sweeter and the potatoes get a decadent sprinkling of Mumbai spice, what more could you ask for?
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Ingredients
2
potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1
cucumber
½
carrot
2 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
sweet chilli sauce
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
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. 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.
• Meanwhile, thinly slice cucumber. 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 (cook in batches if your pan is getting crowded). • Return all haloumi to pan, then remove from heat. Add sweet chilli sauce, turning haloumi to coat.
• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed haloumi, spiced potatoes and garden salad between plates. • Garnish with crushed roasted cashews and serve with garlic aioli. Enjoy!