Baja-Style Blackened Halloumi
with Garlic Rice & Smokey Slaw
- Eggs
- Soy
- Milk
There’s a hint of smokiness in the air and it’s coming from these halloumi! The All-American spice works magic when cooked onto this fresh seafood and served on top of a bed of rice. Not to mention, the smokey aioli tossed through the slaw. It’s a firestorm of flavour tonight! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
apple
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1 packet
Jasmine rice
1
Celery
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1 packet
Halloumi
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice apple and celery.
• In a medium bowl, combine Jerk spice blend (see ingredients) and a drizzle of olive oil. • Add halloumi and toss to coat.
• When the rice has 5 minutes remaining, heat a large frying pan over high heat with the remaining butter and a drizzle of olive oil. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • In the last minute, add remaining garlic and cook until fragrant. Remove from heat.
• Combine shredded cabbage mix, apple, celery, and smokey aioli in a large bowl. • Season to taste.
• Divide garlic rice between bowls. • Top with baja-style blackened halloumi and smokey slaw to serve. Enjoy!
