BBQ Cherry-Glazed Haloumi & Slaw
with Sweetcorn & Crushed Potato Salad
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Gluten
- Eggs
- Milk
- Fish
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 potato salad)! Enjoy a taste of the good ol’ backyard special right here.
Ingredients
2
potato
2 clove
garlic
1 stalk
spring onion
1 packet
roasted almonds
(Contains: Almond)
1 packet
Baby Leaves
½ tin
sweetcorn
1 packet
haloumi/grill cheese
(Contains: Milk)
1 sachet
vegetable stock powder
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 packet
Slaw Mix
Not included in your delivery
olive oil
25 g
butter
(Contains: Milk)
drizzle
white wine vinegar
Nutrition
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 aside. • While the potato is cooking, finely chop garlic. Thinly slice spring onion. 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. Add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove 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. • 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, 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, crushed potato salad and slaw between plates. Garnish with almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The cherry glaze is a standout — sweet, tart, and well-balanced; the crushed potato salad with sweetcorn is widely loved.
- Ease of prep: Reviewers found this a straightforward cook with no oven required, making it a great option on warmer days.
- Suggestions: Consider using just the cherry sauce on the haloumi, as several reviewers found the BBQ sauce overpowered the more delicate cherry flavour. Add more dressing to the slaw to lift its flavour, and take care not to overcook the haloumi — it's best served hot and fresh.
- Next-day meals: Reviewers noted the haloumi does not keep well as leftovers, so this dish is best enjoyed straight from the pan.
- Portions: Some reviewers felt there was more slaw than needed relative to the haloumi, and a few wished for a little more haloumi per serve.
