with Garden Salad & Crushed Peanuts
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?
Allergens
Utensils
Tags
Olive oil
Potato
2
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1 sachet
Cucumber
1
Carrot
0.5
Halloumi
1 packet
Apricot Sauce
1 unit
Mixed Salad Leaves
1 packet
White wine vinegar
drizzle
Crushed Peanuts
1 packet
• 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 with salt and pepper. • Divide sticky halloumi, spiced potatoes and garden salad between plates. • Garnish with crushed peanuts to serve. Enjoy!
3096
kJ
Energy (kJ)
739
kcal
Calories
44.9
g
Fat
21.6
g
of which saturates
51.1
g
Carbohydrate
37.6
g
of which sugars
10.3
g
Dietary Fibre
33.3
g
Protein
1623
mg
Sodium
