Nan's Haloumi & Apple Slaw
with Cheesy Crushed Lemon Potatoes
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Nan's special seasoning has done it again! We've teamed tonight's flavour-packed haloumi with all the essentials: lemony crushed potatoes, super crunchy slaw and of course, a creamy mayo. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
lemon
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1
apple
1 bag
slaw mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
3
potato
1 packet
haloumi/grill cheese
(Contains: Milk; )
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Roughly chop baby spinach leaves.
Little cooks: Under adult supervision, older kids can help zest the lemon.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a dash of water and bring to the boil. Remove from heat, then return potato to the pan and toss to coat. • Stir through grated Parmesan cheese, then lightly crush potato with a fork. Cover to keep warm.
• While the potato is cooking, cut haloumi into 1cm slices. In a medium bowl, combine Nan's special seasoning, the remaining garlic and a drizzle of olive oil. Add haloumi, season with salt and pepper and toss to coat. • 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.
• Meanwhile, thinly slice apple. • In a large bowl, combine slaw mix, apple, baby spinach and 1/2 the mayonnaise. Season to taste. • Divide crushed lemon-Parmesan potatoes, creamy slaw and Nan's haloumi between plates. • Spoon any resting juices over haloumi. Serve with any remaining lemon wedges and mayo. Enjoy!
