Sticky Halloumi & Spiced Potatoes
with Garden Salad & Crushed Peanuts- Milk
- Eggs
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
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?
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Apricot Sauce
1 sachet
Brown Mustard Seeds
1
Cucumber
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
2 packet
Potato
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)
2
Radish
Nutrition Values
Cooking Steps
• 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, thinly slice cucumber. 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. • Divide apricot-glazed halloumi, spiced potatoes and garden salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!
