Sticky Halloumi & Roast Pumpkin
with Sweet-Heat Sauce & Smokey Pear Slaw
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Fish
- Eggs
- Milk
- Wheat
- Gluten
When it comes to chicken, we’re always looking for two things: Golden crackly skin and juicy, flavourful meat. Enter, these baked chicken legs. 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
Baby Spinach Leaves
1 packet
Sriracha
(May be present: Soy)
1 packet
Halloumi
(Contains: Milk; )
1 packet
Slaw Mix
1
Pear
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Peeled Pumpkin Pieces
1 sachet
Coriander
Nutrition Values
Utensils
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. Remove pan from heat, then add BBQ sauce and sriracha. Turn halloumi and spoon over any juices. 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!
