Caramelised Halloumi & Capsicum Subs
with Balsamic Salad & Smokey Aioli
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Sesame
- Walnut
- Peanuts
- May contain traces of allergens
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
1
Capsicum
1 packet
Halloumi
(Contains: Milk; )
2
Brioche Hotdog Buns
(Contains: Milk, Eggs, Wheat, Gluten, Soy; May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Thinly slice capsicum. Thinly slice onion (see ingredients). • Slice brioche hotdog buns in half lengthways. • In a medium bowl, place haloumi and cover with water to soak.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. • Add haloumi until golden brown, 1-2 minutes each side. Transfer to bowl with onion, stir to combine and cover to keep warm.
• Toast hotdog buns as desired. • In a medium bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Spread bottom half of hotdog buns with smokey aioli, then top with haloumi-capsicum mixture. • Divide haloumi and caramelised onion subs and salad between plates. Enjoy! • If you've added a fancify bundle, thinly slice spring onion. Dollop roast tomato salsa over haloumi mixture, sprinkle over shredded cheddar cheese and spring onion.
