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.
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
baby spinach leaves
shredded cabbage mix
mild chipotle sauce
Creole spice blend
• 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!