Apricot-Glazed Halloumi & Mumbai Veggie Toss

Name: Apricot-Glazed Halloumi & Mumbai Veggie Toss with Cucumber Raita & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 2 Garlic; 1 packet Apricot Sauce; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet baby leaves; 1 packet Halloumi; 1 packet Flaked Almonds; 1 sachet Mumbai Spice Blend; 1 Cauliflower; 2 Potato; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Cucumber Raita & Almonds

4.0(55)

Recipe Development TeamUpdated on March 06, 2026

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Calories

640 kcal

Protein

33.6g protein

Total

30 minutes

Difficulty

Easy

Veggie

Climate Superstar

Allergens:

Milk
Almond

Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful halloumi coated in apricot sauce meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing to finish it off.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

Garlic

1 packet

Apricot Sauce

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

baby leaves

1 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 sachet

Mumbai Spice Blend

Cauliflower

Potato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat35.4 g

of which saturates19.7 g

Carbohydrate44.2 g

of which sugars16.3 g

Dietary Fibre8.3 g

Protein33.6 g

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets.
• 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.

• Meanwhile, cut cucumber into rounds.
• Cut halloumi into 1cm chunks.

• In a small bowl, combine Greek-style yoghurt
and cucumber. Season with salt and pepper to
taste and set aside.

• In a medium bowl, combine halloumi, curry powder 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 halloumi, tossing occasionally, until golden brown,
2-4 minutes.
• Remove pan from heat, then add apricot sauce, tossing halloumi to coat.

• In a large bowl, combine roasted veggies, baby leaves and a drizzle of white wine vinegar and olive oil.

• Divide Mumbai veggie toss between bowls. Top with apricot-glazed halloumi.
• Spoon over any remaining glaze from the pan.
• Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!