Southern Crumbed Halloumi & Creamy Slaw
with Kūmara Wedges & Garlic Aioli
- Wheat
- Gluten
- Milk
- Eggs
- Soy
- Wheat
- May contain traces of allergens
We've added the distinctive flavour of America's Deep South to these crumbed halloumi that are sure to have you feeling soul in every mouthful.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
2
Kumara
1 packet
Halloumi
(Contains: Milk)
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 sachet
Louisiana Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
Preheat the oven to 240ºC/220ºC fan-forced. Cut the kumara (unpeeled) into 1cm wedges. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until golden, 20-25 minutes.
In a medium bowl, place 1/2 of the garlic aioli. Season with a pinch of salt and pepper and mix well. Add the slaw mix and 1/2 the parsley and toss to coat in the dressing. Set aside.
• Cut the halloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side. Set aside on a plate lined with paper towel to drain.
Divide the Southern halloumi, kumara wedges and creamy slaw between plates. Serve the remaining garlic aioli on the side. Enjoy!
