Hot Sauce-Glazed American Halloumi

Name: Hot Sauce-Glazed American Halloumi with Roast Veggie Toss & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 tin Sweetcorn; 1 packet Fine Breadcrumbs; 1 Hot Sauce; 1 packet Halloumi; 1 packet Baby Spinach Leaves; 2 Potato; 1 White Turnip; 1 Carrot; 1 sachet Paprika Spice Blend; 1 drizzle olive oil; 1 piece egg; 1 tsp honey; 1 drizzle white wine vinegar; 2 tbs Mayonnaise

with Roast Veggie Toss & Mayonnaise

Recipe Development TeamUpdated on May 01, 2026

Get tasty recipes from just $6 per serving

Calories

798 kcal

Protein

34.2g protein

Total

30 minutes

Difficulty

Easy

High Protein

Under 30g carbs

Low Calorie

Allergens:

Gluten
Wheat
Milk
Eggs
Soy
Wheat
Gluten
May contain traces of allergens

Roll up your sleeves and get stuck into making tonight’s saucy, juicy halloumi rissoles. Combine them with our All-American seasoning, then cook and eat (that’s the best part!), it’s that easy. Add a colourful array of roast veggies and cool your taste buds with a dollop of mayo to finish the dish. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

Hot Sauce

1 packet

Halloumi

(Contains: Milk; )

1 packet

Baby Spinach Leaves

Potato

White Turnip

Carrot

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs; )

1 tsp

honey

1 drizzle

white wine vinegar

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3340 kJ

Calories798 kcal

Fat44.2 g

of which saturates19.8 g

Carbohydrate55.6 g

of which sugars14.7 g

Dietary Fibre9.7 g

Protein34.2 g

Sodium1470 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, potato and turnip into bite-sized chunks. Drain sweetcorn. • Cut halloumi into 1cm-thick slices.

• Place carrot, potato, turnip and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, season the halloumi slices with All-American spice blend and a pinch of salt. In a shallow bowl, add the plain flour. In a shallow bowl, whisk the egg. In a second shallow bowl, place fine breadcrumbs. • Dip the halloumi slices into the egg, and finally in the fine breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi in batches, until golden brown, 2-4 minutes each side. Set aside on a paper towel-lined plate. • Remove pan from heat, then add sriracha, the honey and a splash of water, turning halloumi to coat. TIP: Add a splash more water if the glaze looks too thick.

• When the roasted veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.