Apricot-Glazed Halloumi & Mumbai Veggie Toss

• Finely chop cucumber(see ingredients)
and garlic. 
• Cut halloumi into 1cm chunks.

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add 
Greek-style yoghurt and cucumber, stir to 
combine. Season to taste with salt and pepper
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.