Double Sweet Chilli-Glazed Haloumi & Bombay Potatoes

Name: Double Sweet Chilli-Glazed Haloumi & Bombay Potatoes with Cucumber Salad & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potatoes; 1 sachet Brown Mustard Seeds; 1 cucumber; 1 bag Mixed Salad Leaves; 1 drizzle white wine vinegar; 1 packet Crushed Roasted Cashews; ½ carrot; 1 packet sweet chilli sauce; 1 packet garlic aioli; 1 sachet Mumbai Spice Blend; 2 packet haloumi/grill cheese

with Cucumber Salad & Garlic Aioli

Get up to $175 off

Sweet chilli sauce is a crowd favourite and we want to put it on everything! Haloumi is up next and once again, this sauce has outdone itself. The salty haloumi gets a little sweeter and the potatoes get a decadent sprinkling of Mumbai spice, what more could you ask for?

Tags:

Easy Prep

•Veggie

Allergens:

Cashews/Noix de cajou

•Egg

•Soja

•Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

1 sachet

Brown Mustard Seeds

cucumber

1 bag

Mixed Salad Leaves

1 packet

Crushed Roasted Cashews

carrot

1 packet

sweet chilli sauce

1 packet

garlic aioli

1 sachet

Mumbai Spice Blend

2 packet

haloumi/grill cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4464 kJ

Fat69.1 g

of which saturates36 g

Carbohydrate59.9 g

of which sugars28.2 g

Protein54.1 g

Sodium2604 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

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

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi in batches, until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat.

• 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 haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed roasted cashews and serve with garlic aioli. Enjoy!