Curried Haloumi, Chicken & Carrot Noodle Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Curried Haloumi, Chicken & Carrot Noodle Salad

Curried Haloumi, Chicken & Carrot Noodle Salad

with Garlic-Parsley Yoghurt & Peanuts

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 chicken and carrot noodle salad dressed in yoghurt helps to add that light touch you’re looking for.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

3 clove


1 bag

baby spinach leaves



1 sachet

curry powder

1 packet

chicken breast

1 packet

Apricot Sauce

1 packet

Carrot Noodles

1 packet

Crushed Peanuts

(Contains Peanut; )

1 bag


1 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 bag

Asian Slaw Mix

Not included in your delivery

olive oil

1 tsp



Nutrition Values

Energy (kJ)3500 kJ
Fat46.3 g
of which saturates21.9 g
Carbohydrate42.5 g
of which sugars28.2 g
Protein65.6 g
Sodium1302 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.


Large Non-Stick Pan



• Finely chop garlic. Roughly chop baby spinach leaves. Roughly chop parsley. Zest lemon to get a good pinch and cut in half. • Cut haloumi into 1cm-thick slices. Cut chicken breast into 2cm chunks. • 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 high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • 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 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 and chicken. • Drizzle over garlic-herb yoghurt and garnish with crushed peanuts to serve. Enjoy!