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.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.
Ingredients
SALAD
- 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
DRESSING
- 150g yoghurt
- 1 pack dressing
- 1/3 bunch mint, chopped *
- ½ bunch coriander, chopped *
HALOUMI
- 1½ packs haloumi, cut into 1cm thick slices
- 1 pack haloumi spice mix
Steps
-
Preheat oven to 220°C.
-
Prep & cook salad. Toss cauliflower on a lined oven tray with cauli spice mix. Season and roast for 20 minutes.
-
Add peas and cook a further 5 minutes, until cauliflower is golden and peas are tender.
-
Prep dressing. Add all dressing ingredients to a salad bowl, mix well to combine and season.
-
Add all salad ingredients to bowl with dressing, along with cooked cauliflower and peas.
-
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.
-
Cook haloumi for about 1 minute each side, until golden.
-
Serve salad topped with haloumi.
Nutritional Information
Energy |
1679 kj 401 kcal |
---|---|
Protein | 26.2g |
Carbohydrate | 18.5g |
Fat | 22.8g |