• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks and 
cauliflower into small florets. 
• Slice onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with 
olive oil, sprinkle with Mumbai spice blend, 
season with salt and toss to coat. Spread out 
evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between 
two trays. 

• Finely chop cucumber(see ingredients)
and garlic. 
• Cut halloumi into 1cm chunks.

• 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 cucumber, stir to 
combine. Season to taste with salt and pepper
and set aside. 

• In a medium bowl, combine halloumi, curry 
powder and a drizzle of olive oil.
• When veggies have 5 minutes remaining, return 
the frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook halloumi, tossing occasionally, until 
golden brown, 2-4 minutes. 
• Remove pan from heat, then add apricot sauce 
(see ingredients), tossing halloumi to coat. 

• In a large bowl, combine roasted veggies, baby 
leaves and a drizzle of white wine vinegar and 
olive oil. 

• Divide Mumbai veggie toss between bowls. Top 
with apricot-glazed halloumi.
• Spoon over any remaining glaze from the pan. 
Serve with cucumber raita. Enjoy!