Honey Halloumi & Chipotle Slaw Bowl

Name: Honey Halloumi & Chipotle Slaw Bowl with Corn Chips & Smokey Aioli
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Capsicum; 2 Radish; 1 tin Sweetcorn; 1 Lemon; 1 packet Halloumi; 1 packet Shredded Cabbage Mix; 1 packet Baby Spinach Leaves; 1 packet Mild Chipotle Sauce; 1 packet Smokey Aioli; 1 sachet Coriander; 1 Corn Chips; 1 drizzle olive oil

with Corn Chips & Smokey Aioli

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Calories

579 kcal

Protein

25.5g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Milk
Mustard
Soy
Eggs
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Capsicum

Radish

1 tin

Sweetcorn

Lemon

1 packet

Halloumi

(Contains: Milk; )

1 packet

Shredded Cabbage Mix

1 packet

Baby Spinach Leaves

1 packet

Mild Chipotle Sauce

(Contains: Fish, Eggs, Soy, Milk, Sesame, May contain traces of allergens; )

1 packet

Smokey Aioli

(Contains: Mustard, Soy, Eggs; )

1 sachet

Coriander

Corn Chips

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat43.9 g

of which saturates19.5 g

Carbohydrate16.4 g

of which sugars11.1 g

Dietary Fibre4.5 g

Protein25.5 g

Sodium1360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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.