Chipotle-Glazed BBQ Halloumi
with Garlic Cauli-Broccoli Rice & Charred Corn Salsa
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
2
Garlic
1 tin
Sweetcorn
1 packet
Cauli-Broccoli Rice
1
Cucumber
1 packet
Baby Spinach Leaves
1 sachet
BBQ Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
Cooking Steps
• Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Drain sweetcorn. Cut halloumi into 1cm slices. • In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add halloumi and turn to coat.
• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice mix until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring, until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• SPICY! This is a mild sauce, but use less if you're sensitive to heat. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a splash of water, turning halloumi to coat. • Transfer halloumi and remaining sauce to a plate, cover and rest for 5 minutes.
• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine. • Divide garlic cauliflower rice between bowls. Top with charred corn salsa and chipotle-glazed BBQ halloumi. Spoon over any remaining sauce from the pan. • Serve with mayonnaise. Enjoy
