Double Honey Haloumi & Mumbai Potato Salad
with Mint & Garlic Yoghurt
Craving something warm yet cooling, roasted but fresh? Then look no further. We have whipped up a Mumbai-spiced roast potato salad, with pan-fried honey haloumi and a crisp capsicum salad to keep it light and bright!
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.
Ingredients
2
potato
1 sachet
Mumbai spice blend
2 packet
haloumi
(Contains Milk;)
3
Baby Capsicum
1
cucumber
1 packet
mint
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.
• While the haloumi is soaking, thinly slice baby capsicum and cucumber. Pick mint leaves and finely chop. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.
• While the potato is cooling, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey and turn to coat.
TIP: Cook haloumi in batches for best results!
• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, baby capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.
• Divide Mumbai potato salad between bowls. • Top with honey haloumi. Drizzle over yoghurt to serve. Enjoy!