Sticky Halloumi & Spiced Potatoes

Name: Sticky Halloumi & Spiced Potatoes with Garden Salad & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 packet Mixed Salad Leaves; 1 packet Apricot Sauce; 1 sachet Brown Mustard Seeds; 1 packet Halloumi; 1 sachet Mumbai Spice Blend; 2 packet Potato; 1 Carrot; 1 packet Garlic Aioli; 1 packet Crushed Peanuts; 1 Tomato; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Garden Salad & Crushed Peanuts

Get up to $175 off

Apricot sauce is a crowd favourite and we want to put it on everything! Halloumi is up next and once again, this sauce has outdone itself. The salty halloumi gets a little sweeter, and with a side of golden, Mumbai-spiced potatoes, what more could you ask for?

Tags:

Climate Superstar

•Veggie

•Chef's Choice

Allergens:

Milk

•Eggs

•Soy

•Peanuts

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

Mixed Salad Leaves

1 packet

Apricot Sauce

1 sachet

Brown Mustard Seeds

1 packet

Halloumi

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

2 packet

Potato

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

Tomato

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat46.5 g

of which saturates20.1 g

Carbohydrate26.6 g

of which sugars13.7 g

Dietary Fibre5.4 g

Protein28.8 g

Cholesterol0 mg

Sodium1230 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

•Baking Paper

Cooking Steps

PDF

• 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, slice tomato into wedges.
• Grate carrot (see ingredients).
• Cut halloumi 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 halloumi, until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add apricot sauce, turning halloumi to coat.

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide sticky halloumi, spiced potatoes and garden salad between plates.
• Serve with garlic aioli and garnish with crushed peanuts. Enjoy!