with Cucumber Salad & Garlic Aioli
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?
Allergens
Utensils
Tags
Olive oil
Potato
2
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1 sachet
Cucumber
1
Carrot
0.5
Haloumi/grill cheese
1 packet
Sweet chilli sauce
1 packet
Mixed Salad Leaves
1 packet
White wine vinegar
drizzle
Crushed Roasted Cashews
1 packet
Garlic aioli
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 haloumi 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 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 sweet chilli-glazed haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed roasted cashews and serve with garlic aioli. Enjoy!
3151
kJ
Energy (kJ)
44.8
g
Fat
19.4
g
of which saturates
58.5
g
Carbohydrate
31.8
g
of which sugars
8.7
g
Dietary Fibre
32.1
g
Protein
1614
mg
Sodium
