Double Apricot-Glazed Halloumi & Mumbai Veggie Toss
with Cucumber Raita
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 cucumber raita to finish it off.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Apricot Sauce
½
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
Baby Spinach Leaves
2 packet
Halloumi
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
2
Garlic
1
Cauliflower
2
Potato
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks and
cauliflower into small florets.
• Slice onion (see ingredients) into wedges.
• 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.
TIP: If your oven tray is crowded, divide between
two trays.
• 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
(see ingredients), 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.
Serve with cucumber raita. Enjoy!
