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, Cashew, Almond, Sesame, Soy, Gluten, Eggs, Milk, Fish)
1 packet
BBQ sauce
(May be present: Cashew, Almond, Sesame, Soy, Gluten, Eggs, Milk, Fish)
1 packet
Slaw Mix
Not included in your delivery
olive oil
25 g
butter
(Contains: Milk; )
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 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!
