Sticky Haloumi & Bombay Potatoes
with Garden Salad & Slivered Almonds- Milk
- Almond
- Eggs
- Soy
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?
Ingredients
2
potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1
cucumber
½
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
Utensils
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!
