Foolproof Apricot Halloumi
with Roasted Cauliflower & Celery Slaw
Mumbai-spiced halloumi pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture and you’re on to a winner!
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
Apricot Sauce
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Halloumi
(Contains: Milk; )
1
Celery
1 sachet
Mumbai Spice Blend
2
Cauliflower
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Cut haloumi into 1cm slices. In a medium bowl, combine haloumi, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. 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. • Remove from heat, then add apricot sauce, turning to coat. TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide cauliflower between two trays.
• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot chicken drumsticks, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. • Serve with mayonnaise. Enjoy!
