Curry-Spiced Halloumi & Cucumber Salad
with Garlic Yoghurt & Tamarind Dressing- Milk
- Fish
- Sulphites
- Gluten
- Eggs
- Soy
- Cashew
- Almond
- Wheat
- Milk
- Sesame
- May contain traces of allergens
Golden, crispy halloumi meets cool, garlicky yoghurt in this flavour-packed dish! Paired with a refreshing cucumber-radish salad and a tangy tamarind dressing, every bite is a perfect balance of crunch, creaminess, and zing. It’s fresh, vibrant, and seriously delicious!
Ingredients
1 packet
Mixed Salad Leaves
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
Halloumi
(Contains: Milk; )
1 packet
Tamarind Paste
(May be present: Fish, Sulphites, Gluten, Eggs, Soy, Cashew, Almond, Wheat, Milk, Sesame)
2
Radish
Nutrition Values
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. Finely chop garlic. • 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 stir to combine. Season to taste.
• Cut halloumi into 1cm-thick slices. • In a bowl combine halloumi, curry powder, a generous pinch of salt and a drizzle of olive oil. • 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.
• Meanwhile, in a large bowl, combine tamarind paste, the honey, water and a drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and radish, and toss to coat.
• Divide golden halloumi and cucumber salad between plates. • Serve with garlic yoghurt. Enjoy!
