Sticky Haloumi & Bombay Potatoes

Name: Sticky Haloumi & Bombay Potatoes with Garden Salad & Slivered Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 sachet Mumbai Spice Blend; 1 sachet Brown Mustard Seeds; 1 cucumber; ½ carrot; 1 packet haloumi/grill cheese; 1 packet Slivered Almonds; 1 packet Sweet Chilli Sauce; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Garlic Aioli

with Garden Salad & Slivered Almonds

Get up to $175 off

Sweet chilli sauce is a crowd favourite and we want to put it on everything! Haloumi is up next and once again, this sauce has outdone itself. The salty haloumi gets a little sweeter and the potatoes get a decadent sprinkling of Mumbai spice, what more could you ask for?

Tags:

Veggie

•Over 30g protein

Allergens:

Milk

•Almond

•Eggs

•Soy

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

potato

1 sachet

Mumbai Spice Blend

1 sachet

Brown Mustard Seeds

cucumber

carrot

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Sweet Chilli Sauce

1 packet

Mixed Salad Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3087 kJ

Calories738 kcal

Fat43.8 g

of which saturates19.3 g

Carbohydrate57.4 g

of which sugars31.5 g

Dietary Fibre8.6 g

Protein31.8 g

Sodium2840 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

•Baking Tray

•Baking Paper

•Large Frying Pan

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 haloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes.

• When the potatoes have 5 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat. • In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season.

• Divide sticky haloumi, Bombay potatoes and garden salad between plates. • Sprinkle over toasted slivered almonds and serve with a dollop of garlic aioli. Enjoy!