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Indian Style Spiced Halloumi Hash

Indian Style Spiced Halloumi Hash

Indian Style Spiced Halloumi Hash

with Mango Chutney, Tomato and Mint Raita

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Pile up roasted potatoes, dressed tomatoes and glazed halloumi before drizzling over homemade mint raita for this Indian Style Spiced Halloumi Hash to make a bowl full of colour and warming flavours.

Tags:

Veggie

•New

Allergens:

Milk

•Cereals containing gluten

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

White Cumin Seeds

225 grams

Halloumi**

2 unit(s)

Medium Tomato

1 unit(s)

Lime**

1 bunch(es)

Mint**

75 grams

Greek Style Natural Yoghurt**

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

Nutritional information

Energy (kJ)3409 kJ

Energy (kcal)815 kcal

Fat36.1 g

of which saturates20.8 g

Carbohydrate91.4 g

of which sugars22.2 g

Dietary Fiber8.7 g

Protein35.5 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Small Bowl

•Zester

•Large Bowl

•Plate

•Pan

Instructions

Get your Potatoes In

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil and sprinkle over the cumin seeds. Season with salt and pepper, 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.

Soak the Halloumi

2

Meanwhile, drain the halloumi, then cut it into 2cm chunks.

Place them into a small bowl of cold water and leave to soak.

Finish Prepping

3

Cut the tomato into 2cm chunks.

Zest and quarter the lime.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Dressing Time

4

In a large bowl, stir together the tomato, lime zest, half the lime juice, a drizzle of oil and a pinch of salt and pepper.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the (now empty) small bowl and add the chopped mint and yoghurt. Mix together and season with salt and pepper. Set your mint raita aside.

Fry the Halloumi

5

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Remove from the heat and stir in the mango chutney until the halloumi is evenly glazed.

Once the potatoes are ready, mix them into the tomato bowl.

Serve Up

6

Share the potatoes and tomatoes between your serving bowls.

Drizzle over the mint raita, then top with the glazed halloumi.

Sprinkle over the crispy onions to finish.

Enjoy!

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