Abuela's Baja-Style Halloumi & Rice Bowl

Name: Abuela's Baja-Style Halloumi & Rice Bowl with Apple Slaw & Lime-Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 apple; 1 packet Jasmine rice; 1 Celery; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 packet Halloumi; 1 Lime and Chilli Mayo; 1 Abuela's Marinade; 1 drizzle olive oil; 20 g butter (for the rice); 1.25 cup water; 20 g butter (for the glaze)

with Apple Slaw & Lime-Chilli Mayo

Recipe Development TeamUpdated on July 10, 2026

Get tasty recipes from just $6 per serving

Calories

750 kcal

Protein

26.1g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
May contain traces of allergens

There’s a hint of smokiness in the air and it’s coming from these prawns! Abuela’s marinade works magic when cooked onto these halloumi and served on top of a bed of rice. Not to mention, the lime and chilli mayo tossed through the slaw. It’s a firestorm of flavour tonight!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

apple

1 packet

Jasmine rice

Celery

Garlic

1 packet

Shredded Cabbage Mix

1 packet

Halloumi

(Contains: Milk)

Lime and Chilli Mayo

(Contains: Eggs)

Abuela's Marinade

(May be present: Gluten, Wheat)

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for the rice)

(Contains: Milk)

1.25 cup

water

20 g

butter (for the glaze)

(Contains: Milk)

Nutrition

Energy (kJ)3140 kJ

Calories750 kcal

Fat56.7 g

of which saturates28.4 g

Carbohydrate23.9 g

of which sugars13.8 g

Dietary Fibre3.9 g

Protein26.1 g

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Finely chop garlic.
• In a medium saucepan, heat the butter (for the rice) 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 pan from heat.
• Keep covered until rice is tender and all the 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 Abuela’s marinade 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 medium-high heat with the butter (for the glaze) and a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• In the last minute, add remaining garlic and cook until fragrant. Remove from heat.

• While the halloumis are cooking, in a large bowl, combine shredded cabbage mix, apple, celery and lime & chilli mayo.
• Season to taste with salt and pepper.