Indian Haloumi Toss with Cauliflower and Herby Yoghurt

Indian Haloumi Toss with Cauliflower and Herby Yoghurt

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.



  • 1 cauliflower, cut into small florets
  • 1 pack cauli spice mix
  • 1 cup frozen peas
  • ½ bag baby spinach *
  • 1 apple, diced 1cm
  • 1 courgette, grated


  • 150g yoghurt
  • 1 pack dressing
  • 1/3 bunch mint, chopped *
  • ½ bunch coriander, chopped *


  • 1½ packs haloumi, cut into 1cm thick slices
  • 1 pack haloumi spice mix


  1. Preheat oven to 220°C.
  2. Prep & cook salad. Toss cauliflower on a lined oven tray with cauli spice mix. Season and roast for 20 minutes.
  3. Add peas and cook a further 5 minutes, until cauliflower is golden and peas are tender.
  4. Prep dressing. Add all dressing ingredients to a salad bowl, mix well to combine and season.
  5. Add all salad ingredients to bowl with dressing, along with cooked cauliflower and peas.
  6. Prep & cook haloumi. Heat 1 tsp oil in a non-stick fry-pan on medium-high heat. Rub haloumi with haloumi spice mix, pressing seeds to stick.
  7. Cook haloumi for about 1 minute each side, until golden.
  8. Serve salad topped with haloumi.

Nutritional Information

Energy 1679 kj
401 kcal
Protein 26.2g
Carbohydrate 18.5g
Fat 22.8g