HelloHero: Jerk Halloumi & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts- Milk
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Eat the tropical rainbow tonight with this vibrant collection of veggies and halloumi cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.
Ingredients
1 packet
Baby Leaves
1
Carrot
½ tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Halloumi
(Contains: Milk; )
½ packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts, May contain traces of allergens, Wheat, Sesame, Milk, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut; )
½ packet
Shredded Cabbage Mix
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • In a medium bowl, place halloumi and cover with water to soak.
• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Meanwhile, drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. • Return halloumi to the pan and stir to coat. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide charred pineapple slaw between plates. Top with Caribbean halloumi and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!
