Foolproof Apricot Halloumi
with Roasted Kūmara & Celery Salad
- Milk
Mumbai-spiced halloumi pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture and you’re onto a winner!
Ingredients
1 packet
Apricot Sauce
1 packet
Halloumi
(Contains: Milk; )
1
Celery
1 sachet
Mumbai Spice Blend
1
Trio Lettuce
1 packet
Orange Kumara
Nutrition Values
Utensils
Cooking Steps
• Cut halloumi into 1cm slices. In a medium bowl, combine halloumi, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove from heat, then add apricot sauce, turning to coat. TIP: The spice blend will char slightly, this adds flavour to the dish!
• Place diced kūmara on a second lined oven tray.
• Drizzle generously with olive oil, season with salt and pepper and toss to
coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop green butter lettuce. Thinly slice celery. • In a large bowl, combine celery, green butter lettuce and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot halloumi, roasted kumara and celery salad between plates. • Spoon over any remaining sauce from baking dish. Enjoy!
