Honey Halloumi & Chipotle Slaw Bowl
with Corn Chips & Smokey Aioli
Let’s fill the bowl to the brim with salty golden slices of halloumi, pan-fried sweetcorn and a chipotle sauce slaw with a hit of lemon to add a dash of zest and tang. Tonight will be bursting with both colour and flavour.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Capsicum
2
Radish
1 tin
Sweetcorn
1
Lemon
1 packet
Halloumi
(Contains: Milk; )
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Smokey Aioli
(Contains: Mustard, Soy, Eggs; )
1 sachet
Coriander
1
Corn Chips
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
- Thinly slice capsicum and radish.
- Drain sweetcorn (see ingredients).
- Zest lemon to get a pinch, then slice into wedges.
- Cut halloumi into 1cm-thick slices.
- In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and sweetcorn until tender and lightly browned, 4-5 minutes.
- Transfer to a large bowl to cool slightly.
TIP: Cover the pan with a lid if the corn kernels are popping out
- Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
- Remove from heat, then add the honey and turn to coat.
- SPICY! The chipotle is a mild sauce, but use less if you’re sensitive to heat! Add shredded cabbage mix to the bowl of capsicum and corn, along with radish, baby leaves, mild chipotle sauce, lemon zest, smokey aioli and a squeeze of lemon juice. Toss to combine. Season to taste.
- Divide chipotle slaw between bowls.
- Top with honey halloumi and crumble over corn chips.
- Tear over coriander leaves.
- Serve with any remaining lemon wedges. Enjoy!
