Rainbow Haloumi Bowl & Chipotle Slaw
with Corn Salsa & Garlic Aioli- Eggs
- Soy
- Milk
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
Let’s fill the bowl to the brim with salty golden slices of haloumi, a sweetcorn salsa and a chipotle sauce slaw with a hit of lime to add a dash of zest and tang. Tonight will be bursting with both colour and flavour. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 tin
sweetcorn
½
lime
1 bunch
spring onion
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 bag
herbs
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
haloumi/grill cheese
(Contains: Milk; )
½ sachet
All-American Spice Blend
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Drain the sweetcorn (see ingredients). Zest lime and slice into wedges. Thinly slice spring onion. Cut haloumi into 1cm slices. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the sweetcorn, add spring onion, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second medium bowl, combine All-American spice blend (see ingredients) and a drizzle of olive oil. Add haloumi and turn to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey and turn to coat.
• SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat. • Roughly chop baby spinach leaves. • In a third medium bowl, combine shredded cabbage mix, carrot, baby spinach, mild chipotle sauce, lime zest and a squeeze of lime juice. Season to taste.
• Divide chipotle slaw between bowls. Top with haloumi and corn salsa. • Dollop over garlic aioli. Tear over herbs. • Serve with any remaining lime wedges. Enjoy!
