BBQ Cherry-Glazed Haloumi & Baby Broccoli
with Sweetcorn & Crushed Potato Salad
- Almond
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
Vegetarians don’t need to miss out on the smokey flavours of a BBQ with this flavour-packed BBQ and cherry-glazed haloumi, plus all the fixins (including a baby broccoli slaw)! Enjoy a taste of the good ol’ backyard special right here.
Ingredients
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
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1 packet
BBQ Sauce
(May be present: Eggs, Fish, Milk, Sesame, Soy)
1
Baby Broccoli
1
Spring Onion
2 packet
Potato
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. Halve any thicker stalks of baby broccoli lengthways. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Place a colander or steamer basket on top of saucepan with potato and add baby broccoli. Cover with a lid and steam until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm.
• While the potato is cooking, finely chop garlic. Thinly slice chives. Roughly chop roasted almonds and baby leaves. Drain sweetcorn (see ingredients). Cut haloumi into 1cm-thick strips. • Return the empty saucepan to medium-high heat, then add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove from the heat, then add the potatoes, chives 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. • Reduce the heat to medium, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning haloumi to coat, until slightly reduced and sticky, 1-2 minutes.
• In a large bowl, add baby leaves, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide BBQ cherry-glazed haloumi, crushed potato salad, baby broccoli and slaw between plates. Garnish with almonds to serve. Enjoy!
