Curried Haloumi & Carrot Noodle Salad
with Garlic-Parsley Yoghurt & Peanuts- Milk
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
If you’re in the mood for a hearty curry but want a lighter option, how about scooting over here and trying out a curried-spiced haloumi. You get all those bright spices and a carrot noodle salad dressed in yoghurt helps to add that light touch you’re looking for. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1 bag
parsley
½
lemon
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 sachet
curry powder
1 packet
Apricot Sauce
1 packet
Carrot Noodles
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 bag
Asian Slaw Mix
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves and parsley. Zest lemon to get a good pinch and cut in half. • Cut haloumi into 1cm-thick slices. • In a medium bowl, combine curry powder, a pinch of salt and pepper and a drizzle of olive oil. Add haloumi and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • To the bowl with garlic oil, add apricot sauce, lemon zest and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the bowl of dressing. Toss to coat and set aside. • Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and parsley, then stir to combine. Season to taste and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and gently turn haloumi to coat.
• Meanwhile, add Asian slaw mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with curried haloumi. • Drizzle over garlic-parsley yoghurt and garnish with crushed peanuts to serve. Enjoy!
