BBQ Crumbed Halloumi & Apple Slaw
with Sriracha Mayo & Kūmara Fries
It’s that time of the week, schnitty night! This one involves tender halloumi, with extra flavour added right into the deliciously golden crumb. Pair it with baked kūmara fries, a sweet and crunchy slaw and a spicy mayo to hit all the right notes.
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
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
½
apple
1 packet
Halloumi
(Contains: Milk; )
1
Kumara
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten)
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kūmara and cut into thin fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. In a medium bowl, place haloumi and cover with water to soak.
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip haloumi slices into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• In a large bowl, combine Asian slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide kūmara fries, apple slaw and BBQ crumbed haloumi between plates. • Serve with sriracha mayo. Enjoy!
