Double Sticky Halloumi & Spiced Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Sticky Halloumi & Spiced Potatoes

Double Sticky Halloumi & Spiced Potatoes

with Garden Salad & Crushed Peanuts

Sweet chilli sauce is a crowd favourite and we want to put it on everything! Halloumi is up next and once again, this sauce has outdone itself. The salty halloumi gets a little sweeter, and with a side of golden, Mumbai-spiced potatoes, what more could you ask for?

Tags:
Veggie
Allergens:
Egg
•Soy
•Milk
•Peanut

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Mumbai Spice Blend

1

Brown Mustard Seeds

1

Cucumber

1

Mixed Salad Leaves

1

Carrot

1

Sweet Chilli Sauce

1

Garlic Aioli

(Contains Egg, Soy; )

2

Halloumi

(Contains Milk; )

1

Crushed Peanuts

(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)4332 kJ
Calories681 kcal
Fat66.6 g
of which saturates35.4 g
Carbohydrate57.5 g
of which sugars19.2 g
Dietary Fibre10.3 g
Protein54.3 g
Sodium2549 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.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.

2

• Meanwhile, thinly slice cucumber. Grate carrot (see ingredients). • Cut halloumi into 1cm slices.

3

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning halloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Return all halloumi to pan, then remove from heat. Add sweet chilli sauce, turning halloumi to coat.

4

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed halloumi, spiced potatoes and garden salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!