BBQ Cherry-Glazed Halloumi & Slaw
with Sweetcorn & Crushed Potato Salad
Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ and cherry-glazed halloumi, plus all the fixins (including a sweetcorn and potato salad)! Enjoy a taste of the good ol’ USA right here.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Baby Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1 packet
BBQ Sauce
(May be present: Eggs, Fish, Milk, Sesame, Soy)
1
Spring Onion
2 packet
Potato
Not included in your delivery
1 drizzle
olive oil
25 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 potatoes aside in a bowl.
• While the potato is cooking, finely chop garlic. Roughly chop baby leaves.
Drain sweetcorn. Cut halloumi 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 potatoes and garlic aioli. Stir to coat.
• Lightly crush potatoes with a fork. Cover to keep warm.
• Heat a large frying pan over medium-high heat. Toast slivered almonds,
tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
Cook halloumi until golden brown, 1-2 minutes each side.
• Take pan off the heat, then add cherry sauce, BBQ sauce and a splash of
water. Cook, turning halloumi to coat, until heated through and sticky,
1-2 minutes.
• Meanwhile, thinly slice spring onion.
• In a large bowl, add baby leaves, slaw mix, spring onion and a drizzle of
white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide BBQ cherry-glazed halloumi, slaw and sweetcorn and crushed potato salad between plates.
• Garnish with toasted almonds to serve. Enjoy!
