Indian Halloumi Toss with Cauliflower and Herby Yoghurt

Indian Halloumi Toss with Cauliflower and Herby Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 16, 2018.
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Ingredients

SALAD

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

DRESSING

  • ¼ cup yoghurt *
  • 1 pack dressing
  • 1/3 bunch mint, chopped *
  • ½ bunch coriander, chopped *

HALOUMI

  • ¾ pack haloumi, cut into 1cm thick slices
  • 1 pack haloumi spice mix

Steps

  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 ½ 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 1694 kj
405 kcal
Protein 43.4g
Carbohydrate 20.6g
Fat 15.9g