Indian-Spiced Halloumi Salad  with Mango Chutney and Crispy Noodles

Indian-Spiced Halloumi Salad with Mango Chutney and Crispy Noodles

Ready in 20 minutes Serves 2-3
This dish most recently appeared in My Veggie Bag on Sunday, November 26, 2017.

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


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


  • 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).

Nutritional Information

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