Curry-Spiced Halloumi & Tomato Salad

Name: Curry-Spiced Halloumi & Tomato Salad with Garlic Yoghurt & Tamarind Dressing
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 Tomato; 1 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet Halloumi; 1 packet Tamarind Paste; 2 Radish; 1 drizzle olive oil; 1 tsp honey; 1 tbs water

with Garlic Yoghurt & Tamarind Dressing

Get up to $175 off

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!

We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

Allergens:

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Tomato

1 packet

Greek-Style Yoghurt

1 sachet

Curry Powder

1 packet

Halloumi

1 packet

Tamarind Paste

Radish

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 tbs

water

Nutrition Values

Calories453 kcal

Energy (kJ)1900 kJ

Fat32.4 g

of which saturates19.4 g

Carbohydrate15.1 g

of which sugars10.4 g

Dietary Fibre1.6 g

Protein25.5 g

Sodium1020 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

•Large Non-Stick Pan

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.