Sticky Halloumi & Roast Pumpkin
with Sweet-Heat Sauce & Smokey Pear Slaw- Eggs
- Soy
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Fish
- Eggs
- Milk
When it comes to halloumi, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked halloumi. They’re all that and then some — the ‘some’ being a sticky BBQ and sriracha glaze that really takes them above and beyond.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens; )
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1
Pear
1 packet
BBQ Sauce
(Contains: Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens; )
1 sachet
All-American Spice Blend
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, All-American spice blend and a drizzle of olive oil. • 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. TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, place peeled pumpkin pieces 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. Little cooks: Kids can help with tossing the pumpkin.
• When the pumpkin has 10 minutes remaining, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide smokey pear slaw, sticky halloumi and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce from the baking dish to serve. Enjoy!
