HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRainbow Haloumi Bowl & Chipotle Slaw
Rainbow Haloumi Bowl & Chipotle Slaw

Rainbow Haloumi Bowl & Chipotle Slaw

with Corn Salsa & Garlic Aioli

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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.

Tags:QuickEasy PrepUnder 650kcalUnder 30g carbsVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin




1 bunch

spring onion

1 bag

baby spinach leaves

1 bag

shredded cabbage mix

1 packet

mild chipotle sauce

1 bag


1 packet

garlic aioli


1 packet

haloumi/grill cheese


½ sachet

Creole spice blend

Not included in your delivery

olive oil

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2407 kJ
Fat38 g
of which saturates15 g
Carbohydrate20 g
of which sugars14.7 g
Protein29 g
Sodium1470 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Grate the carrot. Drain the sweetcorn. 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 Creole 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 Creole haloumi and corn salsa. • Dollop over garlic aioli. Tear over herbs. • Serve with any remaining lime wedges. Enjoy!