Indian-Spiced Halloumi Salad with Mango Chutney and Crispy Noodles

For best results use a non-stick fry-pan.

AVERAGE TIME
My Veggie Food Bag
Indian-Spiced Halloumi Salad  with Mango Chutney and Crispy Noodles

This dish will appear in My Veggie Food Bag on Sunday, November 26, 2017.

Indian Spiced Halloumi Salad

  • 200g halloumi cheese
  • 1 tablespoon Indian spice mix
  • ½ punnet cherry tomatoes *
  • 2-3 radishes *
  • 1 capsicum
  • ½ telegraph cucumber *
  • ½ shallot
  • ½ bag mesclun *

Dressing

  • 3 tablespoons olive oil
  • 1½ tablespoons vinegar (e.g. red wine, white wine, cider)
  • 1 clove garlic, minced
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ teaspoon maple syrup or honey

To Serve

  • 1 pottle yoghurt
  • 200g crispy noodles
  • 80g veggie mango chutney
  • 35g toasted pumpkin seeds (optional)
  • 1 Prepare your vegetables. Slice haloumi 0.5cm and sprinkle Indian spice mix over to coat. Set aside while you prepare the salad.
  • 2 Slice tomatoes in half; thinly slice radishes; thinly slice capsicum; cut cucumber in half lengthways, use a teaspoon to remove seeds then thinly slice on an angle; thinly slice shallot, add all to a large bowl with mesclun and toss to combine.
  • 3 In a small bowl, combine all dressing ingredients and season to taste.
  • 4 Heat a drizzle of oil in a large non-stick fry-pan on medium heat. Cook haloumi for about 1 minute each side until golden. Drain on a paper towels.
  • 5 Toss salad with dressing and season to taste.
  • 6 To serve, divide salad between plates or bowls. Lay pieces of Indian spiced haloumi on top. Drizzle over yoghurt, dollop with mango chutney, place a small handful of crispy noodles on top and sprinkle with pumpkin seeds (if using).
  • SERVES 2-3

Nutritional Information

  • Energy: 2254 kj / 539 kcal
  • Protein: 20.9g
  • Carbohydrate: 82.1g
  • Fat: 13.2g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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