Indian Spiced Haloumi Salad with Mango Chutney and Crispy Noodles

Indian Spiced Haloumi Salad with Mango Chutney and Crispy Noodles

Ready in 35 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 16, 2018.


Haloumi Salad

  • 2 packs haloumi cheese
  • 1 Tbsp Indian spice mix
  • ½ punnet cherry tomatoes *
  • 3 radishes *
  • 1 pack baby capsicums
  • ½ telegraph cucumber *
  • 1 shallot
  • 1 buttercrunch lettuce
  • 1 pack pomegranate dressing

To Serve

  • 150g yoghurt
  • 1 pack crispy noodles
  • ½ pack mango chutney
  • ½ pack toasted pumpkin seeds


  1. Prep haloumi Preheat BBQ hot plate (if using). Slice haloumi 0.5cm and sprinkle Indian spice mix over to coat. Set aside.
  2. Prep salad Slice cherry tomatoes in half; thinly slice radishes; thinly slice capsicums; cut cucumber in half lengthways then thinly slice on an angle; thinly slice shallot, separate lettuce leaves. Add all to a salad bowl and toss to combine.
  3. Cook haloumi Heat a small 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. Alternatively, cook on BBQ hot plate.
  4. Finish salad Toss salad with pomegranate dressing and season to taste.
  5. Serve salad topped with haloumi. Dollop over yoghurt and mango chutney, top with crispy noodles and sprinkle with pumpkin seeds.

Nutritional Information

Energy 3131 kj
748 kcal
Protein 29.4g
Carbohydrate 44.9g
Fat 49.7g