Lunch Calorie-Conscious Haloumi Bowl

Nutrition per serve

Ingredients

• 10g masala seasoning
• 180g haloumi
• 1pcs carrot
• 1bunch mint
• 200g kaleslaw mix
• 130g natural yoghurt
• 20g roasted peanuts
• 10ml olive oil
• 5ml red or white wine vinegar
• 5ml honey

Method

1. Step 1 — Prep haloumi
   Combine half the masala seasoning and 2 tsp olive oil in a large bowl. Slice the haloumi, then add to the seasoning and turn to coat. Lightly season with salt and pepper.
2. Step 2 — Prep salad ingredients
   Coarsely grate the carrot. Pick the mint leaves, discarding the stems.
3. Step 3 — Toss salad
   Put the kaleslaw mix, carrot and mint in a large bowl and toss to combine.
4. Step 4 — Make yoghurt dressing
   Combine the yoghurt, remaining masala seasoning and 1 tsp red wine vinegar in a bowl. Season with salt and pepper.
5. Step 5 — Cook haloumi
   Heat a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Add 1 tsp honey and cook, swirling the pan, for 10 secs or until the haloumi is coated.
6. Step 6 — Dress salad and serve
   Meanwhile, add half the yoghurt dressing to the salad and toss to coat. Divide the salad and haloumi among bowls. Drizzle with the remaining yoghurt dressing and scatter with the peanuts to serve.

Allergens

Sulphites, Milk, Peanut