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 fresh tomato salad to keep it light and bright!
We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potato
1 sachet
Mumbai spice blend
1 packet
haloumi
(Contains Milk;)
1
tomato
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
Cooking Steps
• 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, roughly chop tomato. Thinly slice 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 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.
• 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, tomato, 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!