A banger baked potato stuffed with your Creamy Cauli & Halloumi Curry batch, topped with sweet-spicy chilli honey, and served with a crisp, zippy fennel salad. What a glow-up.
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Serves
2
Baking Potato
Red Chilli
White Wine Vinegar
Honey
Fennel
Rocket
Lemon
Olive Oil
Salt
Serves
2
Baking Potato
Red Chilli
White Wine Vinegar
Honey
Fennel
Rocket
Lemon
Olive Oil
Salt
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Step 1.
Before you begin, make the Creamy Cauli & Halloumi Curry batch recipe.
Step 2.
Heat the oven to 200°C.
Step 3.
Prick the potatoes all over with a fork, rub with a little olive oil and a good pinch of salt, then bake for 50 mins until the skins are super crisp and the insides fluffy.
Step 4.
Thinly slice the red chilli and add it to a small bowl with the white wine vinegar and a pinch of salt. Give it a mix and set aside to lightly pickle.
Step 5.
Reheat your curry leftovers in a pan or microwave until just spoonable, loosen with a splash of water if needed.
Step 6.
Warm the honey in a small frying pan. Add the pickled chilli slices and a small splash of the pickling liquor. Let it bubble for 30 seconds, then set aside.
Step 7.
Finely slice the fennel and toss it in a bowl with the rocket, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
Step 8.
Slice open the baked potatoes and fluff up the insides with a fork. Spoon over the warm Creamy Cauli & Halloumi Curry, then drizzle with the warm chilli honey. Serve alongside the fennel salad.
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