Curry-Spiced Halloumi & Cucumber Salad

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

with Garlic Yoghurt & Tamarind Dressing

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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!

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

Cucumber

Radish

Garlic

Greek-Style Yoghurt

Halloumi

Curry Powder

Tamarind Paste

Mixed Salad Leaves

Not included in your delivery

olive oil

honey

water

Nutrition Values

Energy (kJ)1801 kJ

Calories430 kcal

Fat31.9 g

of which saturates18.7 g

Carbohydrate9.5 g

of which sugars6.6 g

Dietary Fibre2.3 g

Protein26.1 g

Sodium1014 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

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a bowl combine chicken, 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 chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

• Slice chicken. • Divide golden chicken and cucumber salad between plates. • Serve with garlic yoghurt. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide golden halloumi and cucumber salad between plates. • Serve with garlic yoghurt. Enjoy!