BBQ Cherry-Glazed Halloumi & Slaw
with Sweetcorn & Crushed Potato Salad- Almond
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
Ingredients
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Mayonnaise
(Contains: May contain traces of allergens, Eggs, Fish, Sesame, Soy; )
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1 packet
BBQ Sauce
(Contains: May contain traces of allergens, Eggs, Fish, Milk, Sesame, Soy; )
1
Spring Onion
2 packet
Potato
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • While the potato is cooking, finely chop garlic. Thinly slice spring onion. Roughly chop baby leaves. Drain sweetcorn (see ingredients). Cut haloumi into 1cm-thick strips.
• Return the empty saucepan to medium-high heat. Add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove pan from the heat, then add the potatoes and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Take pan off heat, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning haloumi to coat, until heated through and sticky, 1-2 minutes.
• In a large bowl, add baby leaves, spring onion, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide BBQ cherry-glazed haloumi, slaw and sweetcorn and crushed potato salad between plates. Garnish with slivered almonds to serve. Enjoy!
