Sticky Mango Chutney Glazed Halloumi
With Bombay Potato Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
1 sachet(s)
North Indian Style Spice Mix
3 unit(s)
Garlic Clove
225 grams
Halloumi
(Contains Milk)
80 grams
Green Beans
1 unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Mango Chutney
50 grams
Baby Leaf Mix
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the onion, then cut each half into 3 wedges.
Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper. Sprinkle with the North Indian style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins.
Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Trim and halve the green beans.
Halve the lemon.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the garlic into a small bowl. Squeeze in half the lemon juice and add the Greek style natural yoghurt. Season with salt and pepper. Stir into a dressing and set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Scoop the beans into a small bowl and allow to cool slightly.
Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Pop the (now empty) large frying pan on high heat with enough oil to completely coat the bottom of the pan. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Once golden, remove the pan from the heat and allow to cool slightly.
Drizzle over the mango chutney. Turn the halloumi to glaze it.
Add the roast veg and beans to a large bowl. Scatter in the baby leaves and pour in the dressing. Toss together until the salad is evenly coated in the dressing. Season with salt and pepper. and add a squeeze more lemon juice if needed.
Divide the bombay potato salad between bowls and top with the glazed halloumi.
Enjoy!
